sri-lankan

Garlic Chili Prawns with Coconut Sambol and Rice

This stir-fried dish pairs white rice, dry with prawns, peeled and deveined, coconut oil and garlic, minced. Adjust the calorie target to automatically scale the ingredients while keeping the proportions of the meal balanced.

Lunch Dinner

Easy

Balanced High satiety Heart friendly Pescatarian Gluten free

Set your calorie target 650 kcal

300 kcal 2000 kcal

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Estimated macros per portion

37 g Protein

57 g Carbohydrates

32 g Fat

7 g Fiber

Ingredients

650 kcal · 1 portion

Ingredient quantities automatically adjust to your calorie target.

54g white rice, dry 197 kcal
145g prawns, peeled and deveined 145 kcal
7g coconut oil 62 kcal
9g garlic, minced 13 kcal
1g curry leaves 0 kcal
1g chili flakes 3 kcal
1g turmeric powder 2 kcal
1g black pepper, ground 2 kcal
33g grated coconut, fresh or frozen 218 kcal
11g lime juice 3 kcal
1g salt 0 kcal

Cooking instructions

white rice
Cook the rice and keep warm.
chili flakesgrated coconutlime juicesalt
Mix grated coconut with lime juice, a pinch of salt, and half the chili flakes to make a quick coconut sambol; set aside.
prawnsturmeric powderblack peppersalt
Pat prawns dry and season with turmeric, salt, and black pepper.
coconut oilgarliccurry leavesgrated coconut
Heat coconut oil in a pan over medium-high heat. Add garlic and curry leaves; stir 20 seconds.
prawnschili flakes
Add prawns and stir-fry 3-4 minutes until just cooked. Add remaining chili flakes and toss 10 seconds.
white riceprawnsgrated coconut
Serve prawns with rice and the coconut sambol on the side.