Prawn and Black Rice Salad With Vietnamese Dressing

READY IN: 1hr
Recipe by Chrissyo

This is a Nigella Lawson recipe from her summer collection. However, I had to share it with you. It is really a wonderfully tasty dish especially for those hot summer days. Here is Australia this recipe is a regular on our Christmas Day menu. The colours in the dish are stunning. Preparation time includes peeling the green (raw) prawns/shrimp and the cooling time for the prawns and the cooked black rice.

Top Review by rosslare

So beautiful salad and such good Vietnamese dressing, I had to double it. I also added Vietnamese toppings to the salad, green onions, coriander and some chopped roasted peanuts.

Ingredients Nutrition

  • Dressing

  • 2 cloves garlic, minced or crushed
  • 2 fresh thai birds eye chiles or 2 other red chilies, finely sliced
  • 4 cm ginger, approx finely minced (I just chopped the heck out of it)
  • 4 tablespoons fish sauce
  • 2 tablespoons lime juice (about 1 lime)
  • 4 tablespoons water
  • 2 tablespoons caster sugar
  • For the Salad

  • 250 g nanjing black rice
  • 500 g green or raw peeled prawns or 500 g shrimp
  • salt
  • 12 lemon, juice of

Directions

  1. Dressing:.
  2. To make the dressing sauce, simply mix all the ingredients together.
  3. Black Rice:.
  4. Cook as per the instructions on the packet.
  5. Usually 25-30 minutes.
  6. Prawns:.
  7. Poach the prawns for 5 minutes in some simmering salted water to which you have added the juice of half a lemon.
  8. Cook the prawns until they are JUST cooked through but still very tender.
  9. Let both the rice and the prawns cool.
  10. Then give the dressing sauce a quick stir and spoon some over the rice, fork this through.
  11. Then tumble the prawns on top, spooning a little the remainder of the sauce over.
  12. Serves 2 as a main dish and 4 as a starter.

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