Salty Lemongrass Prawns with Coconut Rice

Instructions

1. 1

   Rinse the jasmine rice thoroughly under cold water until the water runs clear. Drain well.

   ~2 min
2. 2

   In a saucepan, combine the rinsed rice, coconut milk, water, and 0.5 teaspoon of salt. Bring to a boil, then reduce heat to low, cover, and simmer for 15-18 minutes, or until the liquid is absorbed and the rice is tender.

   ~20 min
3. 3

   While the rice cooks, prepare the prawn mixture. In a medium bowl, combine the prawns, minced lemongrass, minced garlic, sliced red chilies (if using), fish sauce, soy sauce, and lime juice.

   ~5 min
4. 4

   Heat 1 tablespoon of vegetable oil in a wok or large skillet over medium-high heat. Add the prawn mixture and stir-fry for 3-5 minutes, or until the prawns are pink and cooked through. Avoid overcrowding the wok; cook in batches if necessary.

   ~7 min
5. 5

   Once the rice is cooked, fluff it gently with a fork. Transfer the cooked rice to a serving bowl.

   ~1 min
6. 6

   Spoon the lemongrass prawns over the coconut rice. Garnish with fresh chopped cilantro before serving.

   ~1 min