THAI COCONUT PRAWN POKE BOWL

SERVES 4 PREP 15 MINS COOK 20 MINS PER SERVE 3116kj COST $$$$$ 2 cups white short-grain rice

270ml can coconut milk

2 cups water

¼ tsp fine sea salt

1 tbsp peanut oil

4 finger eggplants, cut into 1.5cm rounds

1 bunch baby bok choy, quartered

500g green king prawns, peeled, deveined, tails intact

toasted flaked coconut,

to serve

DRESSING

¾ cup loosely packed Thai basil leaves

2 long red chillies, thinly sliced

2cm piece ginger, peeled, grated

2 tbsp peanut oil

2 tbsp light soy sauce

2 tbsp honey

1 tbsp sesame oil

1 lime, finely grated zest and juice

1 In a medium saucepan, combine rice, coconut milk, water and salt on medium. Cook, covered, 15 mins, not stirring. Remove from heat, set aside, covered, 10 mins.

2 DRESSING In a medium bowl combine all ingredients. Set aside.

3 In a large frying pan, heat oil on high. Saute eggplants 8-10 mins until golden and soft. Set aside.

4 In same pan, saute bok choy 2-3 mins until just wilted. Toss through dressing with eggplant. Stir-fry prawns 3-4 mins.

5 Serve coconut rice topped with vegetables and prawns. Accompany with toasted flaked coconut, if liked.