Prawn and Rice Salad
Light, zesty, and full of texture, this Prawn and Rice Salad is a delightful mix of protein, fresh vegetables, and aromatic herbs, all tied together with a classic French vinaigrette. Perfect as a summer lunch or a light dinner, this salad balances flavour and nutrition beautifully, while the prawns and chicken add a hearty twist to a dish that’s as visually appealing as it is satisfying.
Prawn and Rice Salad
4
servings15
minutes25
minutesIngredients
50 gms Butter
1 Onion, chopped
200 gms Mushrooms, sliced
500 gms Prawns
2 tbsp chopped parsley
1 Tomato, sliced
1 Cucumber, sliced
150 gms Cooked rice
200 gms boiled green peas
1 Red capsicum, seeded & sliced into strips
150 gms Chicken, cut into strips and boiled
6 Peppercorns
2 Bay leaves
1 Lettuce, shredded
Salt to taste
Directions
- In a small bowl, mix the vinegar with salt and pepper. Slowly whisk in the olive oil until the mixture emulsifies and thickens slightly. Set aside.
- In a pot, boil prawns with 6 peppercorns and 2 bay leaves until just cooked. Remove the prawns and set aside. Reserve the prawn stock for use later.
- In a large pan, heat the butter and sauté the chopped onion until it becomes translucent. Add sliced mushrooms and cook for about 3 minutes.
- Add 2 tablespoons of the prawn stock to the pan, then stir in the boiled green peas, red capsicum strips, chopped parsley, cooked prawns (reserve a few for garnish), chicken strips, and cooked rice. Toss lightly to mix without breaking the rice grains.
- Arrange the rice mixture in the centre of a large serving dish. Line the edges with shredded lettuce. Garnish the top with reserved prawns.
