Fresh start

Spring is here, so lighten up your dinners using seasonal produce and simple techniques

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COCONUT FRIED RICE WITH TOM YUM PRAWNS

SERVES 4 PREP 20 MINS + STANDING COOK 25 MINS

TIP Cook rice a day ahead to let grains dry slightly, so they hold their shape.

• 1 ½ cups jasmine rice

• ¾ cup water

• 275ml can coconut milk

• 500g green king prawns, peeled, deveined

• 2 tbsp tom yum paste

• 2 tbsp coconut (or vegetable) oil

• 250g butternut pumpkin, peeled, seeded, sliced thinly

• 2 eschalots, sliced finely

• 1 tbsp finely chopped ginger

• 1 bunch choy sum, stems, leaves chopped

• 2 tbsp fish sauce

• 1 tsp sesame oil

• 250g cherry tomatoes, halved

• 1 /3 cup flaked coconut, toasted

• 1 /3 cup loosely packed coriander leaves lime wedges, to serve

1.Using a colander, rinse rice under cold water until water runs clear. In a medium saucepan, combine rice, water and coconut milk. Bring to boil on high. Reduce heat to low. Simmer, covered, 10-12 mins until liquid absorbs. Set aside, covered, 15 mins. Spread over a tray to cool.

2. In a medium bowl, combine prawns with half tom yum paste and 1 tbsp coconut oil, mixing well. Heat a wok or large frying pan on high and stir-fry prawns and paste 2-3 mins until cooked through. Transfer to a plate, cover and keep warm.