Thai coconut prawn poke bowl with chilli ginger dressing

Name: Thai coconut prawn poke bowl with chilli ginger dressing
Total time: 35 min
Ingredients: Thai coconut prawn poke bowl; 2 cups white short-grain rice; 270 millilitres can coconut milk; 2 cups water; 1/4 teaspoon fine sea salt; 1 tablespoon peanut oil; 4 finger eggplants, cut into 1.5cm rounds; 1 bunch baby bok choy, quartered; 500 grams king prawns, peeled, deveined, tails intact; toasted flaked coconut to serve; Dressing; 3/4 cup loosely packed Thai basil leaves; 2 long red chillies, thinly sliced; 2 centimetre piece ginger, peeled, grated; 2 tablespoons peanut oil; 2 tablespoons light soy sauce; 2 tablespoons honey; 1 sesame oil; finely grated zest and juice of 1 lime

www.nzwomansweeklyfood.co.nz

This prawn poke bowl recipe is a winner! The combination of fresh Thai flavours, rich coconut milk and fresh vegetables is simply delicious. Serve for a tasty weeknight meal the whole family will love

View full recipe on www.nzwomansweeklyfood.co.nz

Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.nzwomansweeklyfood.co.nz.

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