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Lemon Zested Prawns with Coconut Rice


I’m currently fighting with a cold, it’s made itself comfortable and I’m losing sleep so I’m now a slightly grumpy cold haver. The one change my body always follows with a cold is a change of voice, it’s definitely no Phoebe change where I suddenly sounds amazing.

Rather it’s a much deeper manlier version of my own voice. It makes me laugh and I wear it with pride. Meaning an early morning video to my brother in Australia, just so he can make fun of me.

Yes siblings, we never let a day go by without a dash of brutal honesty and a smattering of “told you so’s.”

The downside of a cold is the need for more tissues than necessary.

On a regular day I barely need a tissue, with a cold I can’t get enough and that means I had to traipse in my running shorts and thick cardigan (the only things I can be bothered wearing in my condition) down the road to top up on tissues, lemons and ginger.

Of course waiting for the ad break on Gilmore Girls re-runs, taking me back to my teen years. Soon the lemon, ginger and honey drink had warming my insides enough to beckon a nap.

So while I go fight this cold, you should enjoy the very simple, quick lemon zested dinner that had me wishing I’d made more.

Lemon Zested Prawns with Coconut Rice
Serves 4

1 1/2 pounds prawns, de-veined and shelled
1 lemon, zested and juiced
1 large or 2 small cucumbers
2 avocados
1 large handful mint
1 1/2 cups rice
3/4 cup coconut milk

Cook the rice according to instructions, and add the coconut milk with 5 minutes left to cook.

Grate the rind of the lemon finely into a frying pan and add a dash of olive oil.

Place on medium heat, adding the prawns and stirring to coat in the rind. Cooking until lightly golden and clear of juice, approximately 5 minutes.


Cube the cucumber and avocado and toss to combine. Adding the mint and lemon juice.

IMG_9374Serve the coconut rice with the prawns and salad immediately.



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