Ensalada de arroz y langostinos al coco

Ingredientes

• 1 × 165ml tin reduced-fat coconut milk
• 150 g basmati rice
• 1 lime juiced
• 2cm root ginger grated
• 1 tsp golden caster sugar
• 1 tbsp fish sauce
• 125 g large cooked peeled prawns
• a small bunch coriander leaves only
• 1 red chilli finely sliced
• 4 spring onions finely sliced

Preparación

1. 1

   Bring the coconut milk to a simmer with 150ml water, add the rice and ½ tsp salt.

2. 2

   Cover, cook until the liquid is absorbed then cool.

3. 3

   Mix the lime juice and ginger, stir in the sugar, fish sauce and prawns.

4. 4

   Spoon into bowls and top with coriander, chilli and onion.