1In a medium saucepan combine rice, coconut milk, water and salt on medium. Cook, covered, for 15 mins not stirring. Remove from heat, set aside, covered, for 10 mins.
2Meanwhile, to make the dressing; in a medium bowl, combine all ingredients. Set aside.
3In a large frying pan, heat oil on high. Saute eggplants for 8 to 10 mins until golden and soft. Set aside.
4In same pan, saute bok choy for 2 to 3 mins until just wilted, toss through dressing with eggplant.
5Serve coconut rice topped with vegetables and prawns. Accompany with toasted flaked coconut if liked.
Recipe & Photo: Woman's Day/BauerSyndication.com.au