Prawn Dinner Recipe
basil-chili & garlic prawns, coconut cashew sauce, coconut rice & melon mint summer salad
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Ingredients
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Prawns
Coconut Cashew Sauce
Coconut Rice
Melon Mint Summer Salad
Method
Prawns
- 1
Prepare the Prawns
In a large skillet, heat olive oil over medium heat. Add minced garlic and sliced chili, and sauté until fragrant.
- 2
Add the prawns to the skillet, season with salt and pepper, and cook until they turn pink, about 3-4 minutes.
- 3
Stir in chopped basil and cook for an additional minute. Remove from heat and set aside.
Coconut Cashew Sauce
- 4
Make the Sauce
In a blender, combine soaked cashews, coconut milk, lime juice, and salt. Blend until smooth. Adjust seasoning to taste.
Coconut Rice
- 5
Prepare the Rice
In a saucepan, combine jasmine rice, coconut milk, water, and salt. Bring to a boil.
- 6
Reduce heat to low, cover, and simmer for 15 minutes, or until rice is cooked and liquid is absorbed.
Melon Mint Summer Salad
- 7
Make the Salad
In a large bowl, combine cubed watermelon and cantaloupe.
- 8
Add chopped mint, lime juice, honey, and salt. Toss gently to combine.