Prawn rice salad

    Prawn rice salad


    5 people made this

    About this recipe: This Thai-inspired salad is hearty enough to be served as a main course. Coconut rice is tossed with prawns, lemon grass, pepper, chilli, ginger and coriander.

    Serves: 8 

    • 775g uncooked jasmine rice
    • 2 teaspoons unsalted butter
    • 2 teaspoons finely chopped fresh root ginger
    • 2 (400ml) tins coconut milk
    • 475ml water
    • 1/2 teaspoon salt
    • 1 tablespoon groundnut oil
    • 2 cloves garlic, finely chopped
    • 1 shallot, finely chopped
    • 1 Thai chilli, seeded and finely chopped
    • 1 teaspoon finely chopped fresh root ginger
    • 1 teaspoon finely chopped lemon grass
    • 225g peeled and deveined medium prawns
    • 1/2 red pepper, sliced
    • 1 tablespoon chopped fresh basil
    • 1 tablespoon fish sauce
    • 1 teaspoon soy sauce
    • 1/2 lime, juiced
    • 375g diced pineapple
    • 2 teaspoons caster sugar or to taste
    • 1/4 cup chopped fresh coriander

    Prep:30min  ›  Cook:30min  ›  Extra time:2hr chilling  ›  Ready in:3hr 

    1. Bring the rice, butter, ginger, coconut milk, water and salt to the boil in a saucepan over high heat. Reduce heat to medium-low, cover and simmer until the rice is tender and the liquid has been absorbed, about 20 minutes. Remove from the heat, fluff with a fork and refrigerate until cold.
    2. Heat the groundnut oil in a large frying pan over medium-high heat. Stir in the garlic, shallot, chilli, ginger and lemon grass; cook for 1 minute until the shallot begins to soften. Add the prawns; cook and stir until the prawns have turned pink, then stir in the red pepper. Continue cooking until the prawns are no longer opaque in the centre. Season with basil, fish sauce, soy sauce and lime juice.
    3. Stir the prawn mixture into the chilled rice along with the pineapple and sugar. Sprinkle with coriander to serve.

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