Prawn and Black Rice Salad With Vietnamese Dressing

Recipe by Chrissyo
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 1hr
UNITS: US

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
  • 12
    lemon, juice of
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DIRECTIONS

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