Best Prawn And Black Rice Salad With Vietnamese Dressing Recipes

Prawn & Black Rice Salad With Vietnamese Dressing image

Provided by Satyne

Time 10m

Yield 2-4 serving(s)

Number Of Ingredients 11

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)

Steps:

Sauce: Mix all ingredients together -- Easy.
Salad: Follow cooking instructions on the packet of rice. Drain thoroughly or your rice will be runny.
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.
Let rice and prawns cool and then mix the sauce through. (or serve hot).

Nutrition Facts : Calories 712.6, Fat 3.3, SaturatedFat 0.5, Cholesterol 315, Sodium 4247.6, Carbohydrate 121.6, Fiber 4.3, Sugar 16.5, Protein 45.1

Prawn and Black Rice Salad With Vietnamese Dressing image

Provided by Chrissyo

Time 1h

Yield 4 as a starter

Number Of Ingredients 11

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

Steps:

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.