1. Cook Coconut Rice

   Combine coconut milk, water & salt in a small pot. Bring to a boil. Add rice & reduce heat. Simmer covered for 20 minutes or until liquid has absorbed. Let stand for 10 minutes. Fluff rice with a fork. Salt to taste.

   • 1 can Tinned Coconut Milk
   • 180 ml Water
   • 1/2 tsp Salt
   • 180 g , uncooked Basmati Rice
2. Cook Prawns

   Prepare ingredients. Set pan to medium heat for 1 minute. Add oil, garlic, ginger & red pepper flakes. Cook & stir until fragrant, about 30 seconds. Add prawns. Raise heat to medium high & cook until prawns are opaque, 2 to 3 minutes, stirring often. Add soy sauce & stir to coat.

   • 2 Tbsp Sesame Seed Oil
   • 6 , minced Garlic Cloves
   • 1 tsp , minced Ginger Root
   • 1 pinch Red Pepper Flakes
   • 450 g , peeled and deveined Prawn
   • 2 tsp Soy Sauce
3. Sauté Sweet Potato

   Prepare ingredients. Set pan over medium heat for 1 minute. Add oil and sweet potatoes. Cook & stir until they start to soften, 8-10 minutes. Add stock, spring onions, ginger, & garlic. Cook until the stock evaporates & potatoes are tender & browned - about 10 minutes. Season.

   • 1 Tbsp Sesame Seed Oil
   • 1 , peeled and cut into 1-inch dice Sweet Potato
   • 63 g Vegetable Stock
   • 2 tsp , thinly sliced Spring Onions
   • 1 tsp , minced Ginger Root
   • 2 , minced Garlic Cloves
   • 1 pinch Salt
   • 1 pinch Black Pepper
4. Serve and Enjoy!

   Pair with good music.

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By Innit Culinary Team