Gary Rhodes' Nasi lemak and sambal prawn recipe

Name: Gary Rhodes' Nasi lemak and sambal prawn recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 300 g (10.6oz) Long grain rice, washed in a sieve until water runs clear; 1 400ml tin coconut milk; 100 ml (3.5fl oz) Water; 0.5 tsp Salt; 4 Thin slices of ginger; 20 Medium sized fresh king prawns, peeled; 1 Small or 1/2 large pineapple, cut into 1/2 cm cubes; 2 tbsp Light soft brown sugar; 3 tbsp Thick coconut cream; 4 tbsp Lime juice; 0.5 tsp Salt; 50 ml (1.8fl oz) Vegetable oil; 3 Red chillies, each halved with seeds removed (1 or 2 more can be added for a more fiery finish); 1 1cm piece of fresh ginger, sliced; 1 Large red onion, sliced; 3 Cloves of garlic, crushed; 2 tbsp Water

Servings: persons

300 g (10.6oz) Long grain rice, washed in a sieve until water runs clear
1 400ml tin coconut milk
100 ml (3.5fl oz) Water
0.5 tsp Salt
4 Thin slices of ginger
20 Medium sized fresh king prawns, peeled
1 Small or 1/2 large pineapple, cut into 1/2 cm cubes
2 tbsp Light soft brown sugar
3 tbsp Thick coconut cream
4 tbsp Lime juice
0.5 tsp Salt
50 ml (1.8fl oz) Vegetable oil
3 Red chillies, each halved with seeds removed (1 or 2 more can be added for a more fiery finish)
1 1cm piece of fresh ginger, sliced
1 Large red onion, sliced
3 Cloves of garlic, crushed
2 tbsp Water

1
For the rice: Pre-heat the oven to 170C/325F/Gas 3.
2
Bring the coconut milk, water, salt and ginger to the boil.
3
Add the washed rice and return to the boil.
4
Cover the pan with a lid and braise in the pre-heated oven for 15-20 minutes, before removing the rice from the oven.
5
Should the rice be slightly undercooked, leave to stand with the lid on to continue the cooking process for a few minutes before serving.
6
For the spice paste and the prawns: Grind together all of the spice ingredients to a paste in a small blender, adding a touch of the oil a little at a time to keep the blades turning, if needed.
7
Heat the remaining oil in a wok or frying pan and stir fry the paste for 6-8 minutes over a medium heat until fragrant.
8
Add the light soft brown sugar, coconut cream, lime juice and salt, simmering gently for a minute or two before adding the prawns and pineapple.
9
Continue to simmer for a few minutes more and the prawns are beginning to firm to the touch.
10
The prawns are now ready to serve with the braised coconut rice.

588

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 300 g (10.6oz) Long grain rice, washed in a sieve until water runs clear, 1 400ml tin coconut milk, 100 ml (3.5fl oz) Water, 0.5 tsp Salt, and more.

Yes, Gary Rhodes' Nasi lemak and sambal prawn recipe falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!