Combine plump prawns with a fragrant, lemongrass-spiked coconut, chilli and coriander sauce for a dinner that’s bursting with zingy, fresh flavours.
Marks & Spencer
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20MIN
Total time
Ingredients
Servings
4
300 g
M&S wholegrain and red rice with riceberry
or coconut jasmine rice
2
M&S British echalion shallots, roughly chopped
1 stick
lemongrass
outer leaves removed and roughly chopped
1 piece
root ginger, roughly chopped
thumb-sized piece
1
jalapeño, roughly chopped
1/2 tsp
ground cumin
1 tsp
ground coriander
1 bunch
coriander
a few leaves reserved to garnish
1 tbsp
reduced-salt soy sauce
1 tin
(400 ml)
(400 ml)
reduced fat coconut milk
2 tsp
M&S Remarksable Value granulated white sugar
90 g
baby pak choi, roughly chopped
1 pack
(165 g)
(165 g)
king prawn
2
limes
1 juiced, 1 cut into 4 wedges
