Gourmet is the name of the game with this elegant dish. From the lime, garlic and chilli on the prawns to the more-ish creamy sauce and irresistible lime zest and toasted coconut topping, it's a beautiful balance of flavours and textures.
Always refer to the product label for the most accurate ingredient and allergen information.
long red chilli
kaffir lime leaves
banana prawns(ContainsCrustaceans, Sulphites)
sugar snap peas
mixed sesame seeds(ContainsSesameMay be present Tree Nuts, Gluten, Milk, Peanuts, Soy)
Fish Sauce & Rice Vinegar Mix(ContainsGluten, Fish)
soy sauce(ContainsGluten, Soy)
In a medium saucepan, bring the water to the boil. Add the jasmine rice, stir, cover with a lid and reduce the heat to low. Cook for 12 minutes, then remove the pan from the heat and keep covered until the rice is tender and all the water is absorbed, 10-15 minutes.
TIP: The rice will finish cooking in its own steam so don't peek!
While the rice is cooking, slice the broccolini in half lengthways. Trim the sugar snap peas. Finely grate the ginger and garlic (or use a garlic press). Zest the lime to get a good pinch, then slice into wedges. Finely chop the long red chilli (if using). Roughly chop the coriander. Remove the centre veins from the kaffir lime leaves, then very finely chop. In a medium bowl, combine the banana prawns, chilli, kaffir lime, 1/2 the garlic, a generous pinch of brown sugar and a pinch of salt and pepper. Set aside.
Heat a large frying pan over a medium-high heat. When the pan is hot, add the shredded coconut (see ingredients list). Toast, tossing occasionally, until golden, 2-3 minutes. Transfer to a small bowl and allow to cool. Once cooled, stir through the lime zest and a pinch of salt and pepper.
Return the frying pan to a medium-high heat with a drizzle of olive oil. Add the broccolini and cook, tossing, until slightly softened, 4 minutes. Add the sugar snap peas and mixed sesame seeds and cook until tender, 2-3 minutes. Add the soy sauce and cook for 1 minute. Transfer to a plate and cover to keep warm.
In a small saucepan over a medium-high heat, add the ginger and remaining garlic and cook until fragrant, 1 minute. Add the coconut milk, brown sugar and fish sauce & rice vinegar mix. Cook, stirring occasionally, until the sauce is heated through and fragrant, 2-3 minutes. While the sauce is cooking, return the frying pan to a medium-high heat with drizzle of olive oil and the butter. When the butter has melted, add the marinated prawns and cook, tossing, until pink and starting to curl up, 3 minutes. When the prawns are cooked, squeeze over lime juice to taste.
Divide the jasmine rice and sesame greens between bowls. Spoon over the creamy coconut sauce and top with the Thai lime chilli prawns. Sprinkle over the toasted coconut mixture and garnish with the coriander. Serve with the remaining lime wedges.