COCONUT FRIED RICE WITH TOM YUM PRAWNS

SERVES 4 PREP 20 MINS COOK 25 MINS

• 2 x 250g microwave coconut basmati rice

• 500g peeled and deveined green king prawns

• 1/3 cup tom yum paste

• ¼ cup coconut (or vegetable) oil

• 2 eschalots, finely sliced

• 1 tbsp finely chopped ginger

• 1 bunch choy sum, stems, leaves chopped

• 250g cherry tomatoes

• ½ cup shredded coconut, toasted

• 2 tbsp fish sauce

• 2 tsp sesame oil

• juice 1 lime, plus wedges to serve

• 1/3 cup coriander leaves

1 Heat rice in microwave according to directions. Separate grains in pouch.

2 In a medium bowl, combine prawns with half the tom yum paste and 1 tbsp coconut oil, mixing well. Heat half the oil in a wok or large frying pan on high and stir-fry prawns in two batches 5 mins until cooked through. Transfer to a plate, cover and keep warm.

3 Wipe out wok. Heat remaining oil in wok on high. Stir-fry eschalots ginger and remaining tom yum paste a further 1 min. Add choy sum stems and tomato and stir-fry 3 mins. Add rice, coconut, choy sum leaves and return prawns to pan. Stir-fry 2 mins. Add fish sauce, sesame oil and lime juice, stir-frying 2 min.

4 Remove from heat. Serve topped with coriander. Accompany with lime wedges.