Ingredients for Prawn And Black Rice Salad With Vietnamese Dressing
- 1 clove garlic, minced
- 1 small Birds Eye Chile, finely chopped (optional)
- 1 teaspoon grated fresh ginger
- 2 tablespoons fish sauce
- 1 tablespoon lime juice
- Water, as needed for cooking and rinsing
- 1 tablespoon caster sugar
- 1 cup black rice
- 250g raw green prawns
- Salt, as needed for poaching
- Juice of ½ a lemon
- 2 tablespoons rice vinegar
- Fresh herbs, to garnish (optional)
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How to Make Prawn And Black Rice Salad With Vietnamese Dressing
- **Dressing:**
- In a small bowl, whisk together 2 tablespoons fish sauce, 2 tablespoons rice vinegar, 1 tablespoon lime juice, 1 tablespoon sugar, 1 teaspoon grated ginger, 1 small finely chopped red chili (optional), and 1 clove minced garlic.
- **Black Rice:**
- Cook 1 cup black rice according to package directions (usually 25-30 minutes). Rinse under cold water once cooked and set aside to cool completely.
- **Prawns:**
- Gently poach 250g raw green prawns in simmering salted water with the juice of ½ a lemon for 5 minutes, or until just cooked through and tender. Immediately transfer to an ice bath to stop cooking. Once cooled, peel and set aside.
- **Assembly:**
- In a large bowl, gently toss the cooled black rice with half of the dressing.
- Add the cooked prawns to the rice and toss gently to combine.
- Drizzle the remaining dressing over the salad and gently toss again.
- Serve immediately. Garnish with fresh herbs (e.g., cilantro, mint) if desired.
Nutrition Information (Approximate per serving)
Sodium
88 g
Sugar
33g
Fat
1g
Carbs
20g
