20 mins active prep time, 4 servings

This recipe is from ‘Three Sisters Bake’ by Gillian Reith, Linsey Reith, Nichola Reith, published by Hardie Grant Booked, $39.95

See full recipe at cooked.com.au

Photography @ Helen Cathcart

Ingredients & quantities (Included in delivery)

- 1cm piece of ginger, finely chopped
- 1 lime, grated zest and juiced
- 1/2 red chilli, seeded and finely chopped, (keep seeds if you like an extra kick)
- Around 12 shelled prawns
- 1 red pepper (capsicum) , halved, stalk removed, seeded and cut into thin strips
- 20g bunch of coriander, leaves and stalks roughly chopped
- 1/3 cucumber, cut into thin, 5 cm sticks
- 1 teacup coconut milk

Ingredients (pantry items)

- 2 tbsp sesame oil
- 1 garlic clove, crushed
- 1 tsp brown sugar
- 1 teacup white basmati rice, rinsed and soaked in tepid water for up to an hour
- 1 teacup cold water

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Note: In some cases, ingredients may be out of stock or unavailable when the shops pack your order. If this happens, we'll do our best to replace the items with high quality substitutions. If we're unable to find a replacement, we'll contact you to let you know.