Chili Prawns With Coconut Rice - cooking recipe

Ingredients

4 tbsp canola oil
1 None small onion, finely chopped
7 oz jasmine rice
1 - 13.5 oz can coconut milk
1 clove garlic, crushed
1 inch fresh ginger, finely chopped
1 2/3 lb raw prawns, shell on, heads removed
1 None small green chili, deseeded and finely chopped
2 tbsp fresh cilantro, chopped + extra sprigs to garnish
1-2 tbsp lime juice + extra wedge to garnish

Preparation

Heat 1 tbsp oil and sweat onion for 5 mins until soft. Add rice and saute for 1 min. Add 3/4 cups coconut milk and 2 cups water, bring to a boil, reduce heat, cover and cook for 20 mins or until the rice is tender.
In a separate pan, heat 1 tbsp oil and saute garlic and ginger for 30 seconds. Add remaining coconut milk and simmer for 5 mins.
Meanwhile, heat remaining oil in another pan and saute prawns for 2-3 mins, turning once until cooked through. Add chili and saute for 1 min. Add coconut and ginger mixture, cilantro and 1 tbsp lime juice. Season. Transfer to a serving dish and garnish with cilantro sprigs. Serve with rice on side, garnished with lime wedge.