Prawns with Coconut Rice & Sambal Recipe

Ingredients

• 300 gm jasmine rice, rinsed
• 165 ml light coconut milk
• 800 gm raw king prawns, halved and deveined
• 60 ml (¼ cup) extra-virgin olive oil
• Finely shredded basil leaves, to serve
• Sambal
• 50 gm shredded coconut
• 1 red shallot, finely diced
• 2 tbsp lime juice, plus lime cheeks to serve
• 2 tbsp fish sauce
• 1 tbsp finely grated palm sugar
• 3 tsp tamarind paste
• ½ tsp chilli powder
• 2 ripe peaches, halved, stones removed and cut into thin wedges