Zingy Prawns, Rice and Salad
Recipe by Sara Gibbings
I love this recipe as it’s healthy and substantial. It has a great mix of hot and zingy from the prawns, with the cool crunchiness of the salad. If you don’t like hot food just leave out the chili.
|Zingy Prawns, Rice and Salad
Preparation time: 30 minutes
Cooking time: 30 minutes300g medium sized fresh prawns with shells on
4 cloves of garlic
1 small red chili
Extra Virgin Olive Oil
1 large cup of brown rice
½ bag of mixed salad leaves
1 small carrot
1 small avocado
1 spring onion
Dressing: 2 spoons Extra virgin olive oil, juice of half a lemon, balsamic vinegar, salt and pepper to taste.
• Thoroughly wash the rice.
• Put into pot with boiling water. Bring to boil and reduce to simmer. Cook for 15-20 minutes, stirring occasionally.
• While the rice is cooking, prepare the salad.
• Wash and pat dry the salad leaves, carrot and tomatoes.
• Place the leaves and tomatoes in a serving bowl.
• Peel and grate the carrot. Add to bowl.
• Top and tail the spring onion and chop very finely. Add to bowl.
• Half and pit the avocado. Take the skin off and chop into bitesized chunks. Add to bowl.
• In a glass or cup, mix the salad dressing ingredients and stir thoroughly. Add salt & pepper to taste.
• Pour the dressing over the salad and toss.
• Wash the prawns thoroughly and drain well.
• Chop the garlic and chili very finely. Be careful not to touch your eyes or mouth as the chili will sting!
• In a wok or large frying pan, heat up a spoon of olive oil on high heat.
• When it’s hot enough, add the garlic and chili and stir well to avoid it burning.
• After a minute add the prawns and cook for about 2-3 minutes each side, until you notice the prawns lose their transparency and become white and pink. At the last minute add a sprinkle of paprika. You don’t need to add salt as fresh prawns still have that lovely sea saltiness.
• While the prawns are on, drain the rice thoroughly and place in a serving bowl.
• Take the wok straight from the cooker to the table and eat immediately, as prawns lose heat very quickly.
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