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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 Zingy Prawns, Rice and Salad

Preparation time: 30 minutes
Cooking time: 30 minutes
300g 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
Cherry tomatoes
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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