Prawn Rice Salad

Prawn Rice Salad

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About this recipe: Rice and prawns with kheera, capsicum, sprouts in a vinegar-y, honey dressing. Yum!

Maggie Pannell

Serves: 4 

  • 1 red capsicum pepper, deseeded and thinly sliced
  • 1 yellow capsicum pepper, deseeded and thinly sliced
  • 1 orange capsicum pepper, deseeded and thinly sliced
  • 300g bean sprouts
  • 6 green onions, thinly sliced
  • ½ cucumber, cut into thin sticks
  • 250g cooked, peeled king prawns
  • 300g cooked long-grain rice
  • 1 tbsp sesame seeds, toasted
  • 2 tbsp dark soy sauce
  • 1 tbsp sesame seed oil
  • 1 tbsp vegetable oil
  • 2 tbsp sherry vinegar or rice vinegar
  • 1 tbsp sweet chilli sauce or
  • 1 red chilli, deseeded and finely chopped
  • 1 tbsp runny honey
  • 15g fresh ginger, peeled and finely grated

Prep:15min  ›  Cook:10min  ›  Ready in:25min 

  1. First make the dressing. Put all the ingredients for the dressing into a large salad bowl and whisk together to combine.
  2. Just before serving, add all the salad ingredients, apart from the sesame seeds. Toss everything together to coat in the dressing, then sprinkle the sesame seeds on top. Serve at once.

cook's tips

*Rice absorbs roughly 3 times its weight in water when you cook it, so you'll need to cook about 100g of long-grain rice to give you 300g cooked rice. Keep it chilled until ready to add to the salad.

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