Prawn And Black Rice Salad With Vietnamese Dressing Recipes
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!
Provided by Satyne
Categories Lunch/Snacks
Time 10m
Yield 2-4 serving(s)
Number Of Ingredients 11
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
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.
Provided by Chrissyo
Categories One Dish Meal
Time 1h
Yield 4 as a starter
Number Of Ingredients 11
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.
Nutrition Facts : Calories 357.6, Fat 1.7, SaturatedFat 0.2, Cholesterol 157.5, Sodium 2124.3, Carbohydrate 61.1, Fiber 2.2, Sugar 8.4, Protein 22.6
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