Prawn & Black Rice Salad With Vietnamese Dressing

My housemate bought me Nigella Lawson's Forever Summer Cookbook. It's absolutely gorgeous and there are soooo many amazing recipes I want to try out. This one comes from page 75. I'm just putting the recipe here, however there is a lot more information and serving ideas in the book. **I have made this now and it is very yummy and very easy!

• Ready In: 10 mins
• Serves: 2-4

Ingredients

• 2  garlic cloves (minced or crushed)
• 2  chilies, finely sliced (fresh Thai birdeye or other red chillies)
• 4  cm fresh ginger (finely minced)
• 4  tablespoons fish sauce
• 2  tablespoons lime juice (approximately 1 lime)
• 4  tablespoons water
• 2  tablespoons caster sugar
• 250  g black rice (make sure to rince first!)
• 500  g  raw peeled  prawns
•  salt (to taste)
•  lemon juice (from half a lemon)

Directions

1. Sauce: Mix all ingredients together -- Easy.
2. Salad: Follow cooking instructions on the packet of rice. Drain thoroughly or your rice will be runny.
3. Poach the prawns in simmering salted water, in which the juice of the lemon is added. Poach for approximately 5 minutes or until just cooked through but still very tender.
4. Let rice and prawns cool and then mix the sauce through. (or serve hot).