King prawns are flavoured with chilli and lime and served over peanut bok choi rice in this quick and easy Asian-inspired dinner for 4.
3 people made this
200g jasmine rice
1/2 teaspoon coconut oil
16 tail-on raw king prawns, peeled and deveined
1 tablespoon chilli powder
2 baby bok choi, cut into bite-sized pieces
1 carrot, peeled and cut into matchsticks
1/2 red pepper, cut into matchsticks
1 scallion, thinly sliced
2 tablespoons peanut butter
2 tablespoons sriracha sauce
Method Prep:15min › Cook:25min › Ready in:40min
Bring water and rice to the boil in a saucepan. Reduce heat to medium-low; cover and simmer until rice is tender and water has been absorbed, 20 to 25 minutes.
Melt coconut oil in a pan over high heat while rice cooks. Squeeze juice of 1 lime into the pan. Add prawns and cook for 1 minute. Sprinkle some chilli powder over the prawns. Flip prawns and cook for 25 seconds more. Transfer prawns to a dish. Sprinkle with more chilli powder and a bit more lime juice. Cover and toss. Keep covered to keep warm.
Reheat pan over medium-high heat. Toss in bok choi, carrot, red pepper and scallion. Stir in peanut butter and sriracha sauce; cook for 1 minute. Add cooked rice. Toss well to ensure that everything is coated evenly.
Spoon rice onto a plate and place prawns on top. Squeeze juice of the second lime over the finished plates. Zest 1 lime over the prawns.