Coconut Rice with Prawn Sambal

Cook Time 45 minutes

Serves 4

Ingredients

Coconut Rice

2 cups jasmine rice, rinsed

1 cup coconut milk

1 cup water

2–3 pandan leaves, tied

1 stalk lemongrass, smashed

1 tsp salt

Sambal Paste

8 shallots, diced

4 cloves of garlic

2 stalks lemongrass (white part), chopped

3 long red chillies

1 tbsp fresh turmeric (or 1 tsp ground)

2 tbsp fresh ginger (or 2 tsp ground)

4 kaffir lime leaves (or zest of 1 lime)

2 tbsp vegetable oil

Prawn Sambal

2 tbsp vegetable oil

500g prawns, peeled and deveined

2 tbsp tamarind paste

2 tsp brown sugar

1 tbsp fish sauce

2 tsp light soy sauce

1½ cups green beans, cut

½ cup water or seafood stock

To Serve (optional)

Cucumber, sliced

Boiled eggs

Roasted peanuts

Method

Combine rice, coconut milk, water and salt in a rice cooker or saucepan. Add pandan and lemongrass and cook until tender. Rest for 10 minutes, then fluff.

Blend all sambal paste ingredients into a smooth paste.

Heat oil in a pan over medium heat. Cook the paste for 4–5 minutes until fragrant.

Add prawns and toss to coat. Stir through tamarind, sugar, fish sauce and soy sauce.

Add green beans and water or stock. Simmer for 2–3 minutes until prawns are cooked and the sauce is thick.

Serve coconut rice topped with prawn sambal and optional sides.