Coconut Rice & Prawn Salad Recipe

In a medium saucepan, combine the rice, coconut milk, water, and salt. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes or until the rice is tender and the liquid is absorbed. Fluff the rice with a fork and let it cool.

Heat a grill pan or skillet over medium heat. Cook the prawns for 2-3 minutes on each side until they turn pink and opaque. Remove from heat and let them cool.

In a large bowl, combine the cooked rice, prawns, bell pepper, cucumber, cilantro, mint leaves, and crushed peanuts.

In a small bowl, whisk together the lime juice, fish sauce, soy sauce, honey, garlic, and ginger to make the dressing.

Pour the dressing over the salad and toss gently to combine.

Serve the Coconut Rice & Prawn Salad chilled or at room temperature.