1 sprig curry leaves
5 ml (1 tsp) finely grated fresh ginger
5 ml (1 tsp) mustard seeds
50 g butter
125 ml (1/2 cup) desiccated coconut
10 ml (2 tsp) chilli flakes
250 g prawns, cleaned
1 lime, zested
500 ml (2 cups) cooked Spekko Royal Umbrella Jasmine Rice
65 ml (1/4 cup) chopped fresh coriander
65 ml (1/4 cup) chopped spring onions
lemon wedges to serve
salt and pepper
1.Fry curry leaves, ginger and mustard seeds in butter until mustard seeds begin to pop.
2.Add desiccated coconut and red chilli and cook for a minute.
3.Add prawns and lime zest and cook for a minute until prawns are just done.
4.Stir in cooked rice and remove from heat.
5.Mix through coriander and spring onions. Season to taste.
6.Serve with lime wedges.