Coconut and Prawn Rice Salad

You can swap the prawns for smoked salmon or hot smoked fish, or leave out the fish and use a vegetarian fish sauce, if you like.

By The GH Kitchen TeamPublished: 14 August 2024

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Prawn, mango and coconut are a match made in heaven, and this salad is no exception.

If you're a fan of this recipe, then we have plenty more salads for you to try.

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Yields:

8 serving(s)

Prep Time:

20 mins

Cook Time:

15 mins

Total Time:

35 mins

Cal/Serv:

360

Ingredients

For the salad

250 g
white basmati rice, rinsed
400 ml
tin full-fat coconut milk
2
ripe mangos, peeled, destined and sliced
1
cucumber, halved lengthways, deseeded and finely sliced
5
spring onions, finely sliced
300 g
cooked and peeled king prawns
100 g
salted peanuts, roughly chopped
Large handful coriander, roughly chopped
Large handful mint leaves, roughly chopped

For the dressing

2 Tbsp.
rice vinegar
2 Tbsp.
fish sauce
Juice 1 lime
1
red chilli, deseeded and finely chopped
2
garlic cloves, crushed

Directions

1. Step 1For the salad, in a large pan (that has a lid) mix the rice, coconut milk and 100ml water. Cover and bring to the boil over medium heat, then reduce heat to low and cook for 10-12min, or until water is just absorbed. Remove from heat and leave to steam for 15min, until tender and fluffy. Tip on to a baking tray, spread out and leave to cool completely (see GH TIP). If not serving immediately, cover and chill until needed.
2. Step 2In a large, shallow serving dish, whisk all the dressing ingredients with 2tbsp water and some seasoning. Add the cooled/chilled rice and mix to coat.
3. Step 3Add the mango, cucumber, spring onions, prawns and most of the peanuts and herbs. Gently mix to combine. Check seasoning. Scatter over remaining peanuts and herbs and serve.

Per serving:

Calories: 360
Protein: 14g
Total fat: 16g
Saturates: 9g
Carbs: 37g
Total sugars: 11g
Fibre: 4g

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The GH Kitchen Team

A crack team of highly skilled food content producers, the GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurst is our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating nocellara olives at every opportunity, and will take the cheeseboard over dessert any time. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time.

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