Prawn and Black Rice Salad With Vietnamese Dressing |
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Prep Time: 30 Minutes Cook Time: 30 Minutes |
Ready In: 60 Minutes Servings: 20 |
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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. Ingredients:
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 |
250 g nanjing black rice |
500 g green or raw peeled prawns or 500 g shrimp |
salt |
1/2 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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