75g basmati rice
750ml chicken stock
2 tbsp fish sauce
1 thumb-sized piece ginger, peeled and shredded
1 lime, juiced
3 plum tomatoes, seeded and diced
150g raw peeled prawns
15g dill, chopped
few sprigs coriander, to serve (optional)
Cook the rice until al dente, drain and set aside.
Boil the stock and add the fish sauce, ginger, rice, lime juice, tomatoes, prawns and dill. Simmer for a few minutes until the prawns are cooked. Serve in two bowls with the coriander sprinkled over (if using).
Recipe from olive magazine, December 2010