This prawn salad and rice is fresh and full of flavor. It’s also versatile and it serves as a starter or bring to a barbecue.
Prawn and Rice Salad
Ingredients:
4 Spring onions, sliced
1 , peeled, stoned and diced
25 g/1 oz Flaked almonds
350 g/12 oz Cooked, peeled prawns
175 g/6 oz Mixed long-grain and wild rice
1 tablespoon Finely chopped fresh mint
Salt and pepper
For the dressing:
1 Garlic clove, crushed
2 teaspoon Lime juice
1 teaspoon Clear honey
1 tablespoon Extra virgin olive oil
Salt and pepper
Procedure:
Cook the rice in a large saucepan of lightly salted boiling water for 35 minutes, or until tender. Drain and transfer to a large bowl, then add the prawns.
To make the dressing, mix all the ingredients together in a large jug, seasoning to taste with the salt and pepper, and whisk well until thoroughly blended. Pour the dressing over the rice and prawn mixture and leave to cool.
Add the mango, spring onions, almonds and mint to the salad and season to taste with pepper. Stir thoroughly and transfer to a large serving dish and serve.
Make this king prawn and rice salad as a refreshing treat full of goodness and flavor sensations.
