Fresh start

COCONUT FRIED RICE WITH TOM YUM PRAWNS

SERVES 4 PREP 20 MINS + STANDING COOK 25 MINS

1½ cups jasmine rice
¾ cup water
275ml can coconut milk
500g green king prawns, peeled, deveined
2 tbsp tom yum paste
2 tbsp coconut (or vegetable) oil
250g butternut pumpkin, peeled, seeded, sliced thinly
2 eschalots, sliced finely
1 tbsp finely chopped ginger
1 bunch choy sum, stems, leaves chopped
2 tbsp fish sauce
1 tsp sesame oil
250g cherry tomatoes, halved
1/3 cup flaked coconut, toasted
1/3 cup loosely packed coriander leaves
lime wedges, to serve

1 Using a colander, rinse rice under cold water until water runs clear. In a medium saucepan, combine rice, water and coconut milk. Bring to boil on high. Reduce heat to low. Simmer, covered, 10-12 mins until liquid absorbs. Set aside, covered, 15 mins. Spread over a tray to cool.

In a medium bowl, combine prawns with half tom yum paste and 1 tbsp coconut oil, mixing well. Heat a wok or large frying pan on high and stir-fry prawns and paste 2-3 mins until cooked through. Transfer to a plate, cover and keep warm.