SPICY PRAWN AND PINEAPPLE POKE

Prep time 20 mins Cooking time 20 mins Serves 4

INGREDIENTS

400g sushi rice, rinsed

250ml coconut milk (1 cup)

16 cooked prawns, peeled with tails intact

250g pineapple, thinly sliced

4 baby cucumbers, thinly sliced lengthways

1 tbsp finely chopped Spanish onion Coriander, thinly sliced long green chilli, finely grated lime rind, toasted coconut flakes and lime wedges, to serve

COCONUT-GREEN CHILLI DRESSING

70ml coconut milk

2 tbsp vegetable oil

2 tsp rice vinegar

1 tsp soy sauce

Juice of 1 lime

½ long green chilli, thinly sliced ½ garlic clove, finely grated

METHOD

Bring rice, coconut milk, 250ml water and 1 tsp sea salt to a simmer in a saucepan, then reduce heat to low, cover with a tight-fitting lid and cook without uncovering for 20 mins. Remove from heat and stand covered for 10 mins, then uncover and fluff up rice with a fork. Meanwhile, for coconut-green chilli dressing, shake ingredients in a jar to combine and season to taste.

Divide warm coconut rice among serving bowls, top with prawns, pineapple, cucumber and onion, drizzle with dressing to taste, scatter with coriander, chilli, lime rind and coconut flakes, and serve with lime wedges.

What could be more Hawaiian than coconut? Coconut milk adds a beautiful creaminess to the rice base, while coconut flakes bring just the right amount of crunch. Use an underripe pineapple here to bring tartness and complexity to the dish.