Spicy Wok Prawns with Coconut Rice

Revu par Rédacteurs de recettes du Royaume-UniRédigé par Rédacteurs de recettes du Royaume-UniPublié à l'origine 29 janv. 2026

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This vibrant spicy wok prawns with coconut rice dish is a fantastic choice for those seeking a high-protein meal that doesn't compromise on flavour. The succulent prawns are coated in a fiery Sriracha glaze, which provides a beautiful contrast to the mild, creamy rice infused with coconut milk. With the addition of crisp broccolini, this stir-fry offers a wonderful variety of textures and a boost of greens, making it a balanced and nutritious option for a fast weeknight dinner.

Preparing this homemade takeaway alternative is remarkably simple, taking less than thirty minutes once the rice is simmering. It is an ideal recipe for busy evenings when you want something healthy yet deeply satisfying. Serve it with a generous squeeze of fresh lime to cut through the richness of the coconut and enhance the aromatic spices. This dish is sure to become a favourite for anyone who enjoys a bit of heat with their seafood.

Ingredients for Spicy Wok Prawns with Coconut Rice

350ml de riz blanc à grains longs
350ml d'eau
1 cuillère à café de sucre
350ml well-stirred unsweetened coconut milk (not low-fat
from a 13 1/2- to 400g can)
1 1/2 cuillères à café de sel
450g Broccolini
900g peeled and deveined large prawns (raw
20 to 25 per lb)
2 1/2 tablespoons Sriracha sauce
2 cuillères à café de fécule de maïs
120ml de bouillon de poulet à teneur réduite en sodium
1 cuillère à soupe d'huile végétale
Accompagnement : quartiers de lime

How to make Spicy Wok Prawns with Coconut Rice

Rinse rice in a sieve under cold water, then shake well to drain and transfer to a 1 1/2-to 2-quart heavy saucepan. Add water (350ml ), sugar, 240ml coconut milk, and 3/4 teaspoons salt. Bring to a boil, partially covered, then reduce heat to low and cover completely. Cook 20 minutes, then remove from heat and let stand, covered, 5 minutes.

While rice cooks, trim Broccolini, discarding 1/4 inch from bottom, then cut diagonally into 1-inch lengths. Toss prawns with Sriracha sauce and remaining 3/4 teaspoons salt in a bowl.

Stir together cornflour, 60ml chicken broth, and remaining 120ml coconut milk in another bowl until cornflour is completely dissolved.

Heat a 12- to 14-inch well-seasoned flat-bottomed wok or a 12-inch heavy skillet over high heat until it just begins to smoke, then add oil, swirling to coat. Add Broccolini and stir-fry until bright green, then add remaining 60ml chicken broth and stir-fry until liquid is evaporated, about 3 minutes. Add prawns mixture and cook, stirring frequently, 2 minutes. Stir cornflour mixture, then pour it down side of wok and boil, stirring, until sauce is slightly thickened and prawns are just cooked through, about 3 minutes more. Fluff rice with a fork and serve with prawns immediately.

Avertissement

Bien que tous les efforts aient été faits pour garantir que les informations sont exactes et à jour, les besoins individuels peuvent varier et les exigences alimentaires peuvent différer en fonction des conditions de santé personnelles. Vérifiez toujours les étiquettes des aliments et les informations sur les allergènes avant de préparer ou de consommer une recette. Si vous avez des préoccupations spécifiques en matière de santé, des allergies, des intolérances, ou si vous suivez un régime prescrit médicalement, demandez conseil à votre médecin généraliste, pharmacien ou à un diététicien agréé avant d'apporter des changements significatifs à votre régime alimentaire ou à votre mode de vie.