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ginger prawns with coconut black rice

ginger prawns with coconut black rice

So incredibly easy to throw together, this bowl is a quick, simple and delicious dinner for 2 or a crowd pleaser for a dinner party. Packed full of bright, colourful, zingy and nutty flavours. Since making it the first time I have come back to it serving it cold as a starter or warm as a main, perfect for a Friday night with friends. Despite being quite simple to prepare it wows every time with its exotic Asian flavours. I have made it with prawns here but pan fried salmon works brilliantly too.



Serves 2 as a main
or 4 as a starter


150g raw king prawns
2 spring onions, finely chopped
4 tablespoon tamari sauce
1 tablespoon sesame oil
Thumb-sized piece of ginger, peeled and finely chopped
200g black rice
400ml tin full-fat coconut milk

To garnish
3 or 4 radishes, grated
1 or 2 small carrots, grated
1 avocado, peeled, stoned and cut into cubes
2 teaspoons black sesame seeds
Fresh chilli sliced
Fresh ginger sliced
Tamari sauce



Prep Time: 20mins
Cooking time: approx 45mins


The rice

  • First of all start by cooking the rice, especially if you chose to serve this dish cold.

  • Add the rice to a pan and then add the tin of coconut milk.

  • Use the coconut milk tin to measure and add about half a can’s worth of water to the pan.

  • Bring to the boil, give it a stir and make sure all the creamy coconut has mixed well with the water.

  • Once it’s bubbling, reduce the heat and simmer for about 30 minutes. Once the rice is cooked, remove it from the heat and allow it to cool.

The prawns (or salmon)

  • In a bowl, combine the sliced spring onions, tamari sauce, sesame oil and ginger.

  • Give it a stir, add the raw prawns and leave to marinade for 15 minutes.

  • Add prawns and marinade to a hot pan and sauté until the prawns are cooked through and pink.

To serve

  • Plate up the rice into individual bowls.

  • Top with the prawns/salmon.

  • Add some avocado and sesame seeds.

  • Garnish with grated radish, carrots and ginger and a dash of tamari sauce.



With all the talk about lack of fibre in modern diets, brown, black or red varieties of rice will help towards hitting your recommended 30g per day. They contain anywhere between 2 and 3.5g of fibre per 100g compared to white rice coming in at as low as 0.2g for some brands. Do check the nutrition labels.

The benefits of eating oily fish and shellfish are well known and with the sunnier weather in the spring and summer this dish is great eaten hot or cold, and will make a lovely make ahead lunch to take to the office.

Download a printable version here

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