Name: Prawn, coconut and snake bean rice
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4
Ingredients: 2 cup (400g) jasmine rice; 1 tablespoon peanut oil; 1 medium brown onion (150g), chopped finely; 150 gram snake beans, chopped coarsely; 6 kaffir lime leaves; 1 1/3 cup (330ml) water; 2/3 cup (160ml) coconut milk; 500 gram medium king prawns, uncooked; 1 tablespoon fried shallots; 1 tablespoon roasted unsalted cashew nuts, chopped coarsely; 1 tablespoon flaked coconut, toasted; 1/4 cup loosely packed fresh coriander leaves

Ingredients

2 cup (400g) jasmine rice

1 tablespoon peanut oil

1 medium brown onion (150g), chopped finely

150 gram snake beans, chopped coarsely

6 kaffir lime leaves

1 1/3 cup (330ml) water

2/3 cup (160ml) coconut milk

500 gram medium king prawns, uncooked

1 tablespoon fried shallots

1 tablespoon roasted unsalted cashew nuts, chopped coarsely

1 tablespoon flaked coconut, toasted

1/4 cup loosely packed fresh coriander leaves

Method

1.Wash rice with cold water until water runs clear; drain well.

2.Combine oil, onion, beans and lime leaves in 2.5-litre (10-cup) rice cooker; cook, stirring, about 3 minutes or until onion softens. Stir in rice, water and coconut milk, season; secure lid. Cook about 10 minutes or until cooker automatically switches to KEEP WARM.

3.Meanwhile, shell and devein prawns, leaving tails intact.

4.Add prawns to cooker; secure lid. Switch to KEEP WARM; stand about 10 minutes or until prawns change colour.

5.Discard lime leaves. Serve rice topped with shallots, nuts, flaked coconut and coriander.

Baby green beans can be used instead of snake beans.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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