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    Prawn, ginger & black rice salad

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    Prawn, ginger & black rice salad

    • Preparation time: 10 minutes
    • Cooking time: 10 minutes
    • Total time: 20 minutes

    Serves: 2


    1 tsp sunflower oil
    1 red pepper, diced
    2cm piece root ginger, peeled and finely chopped
    180g pack Waitrose Raw Jumbo King Prawns
    250g pack Riso Gallo Venere Expresso Rice
    4 salad onions, thinly sliced
    ½ tsp Cooks’ Ingredients Crushed Chilli
    60g pack Waitrose Watercress, Rocket & Spinach Salad
    Lime wedges, to serve 


    1. Heat the oil in a large frying pan and cook the red pepper for 4-5 minutes. Add the ginger and prawns and cook for 1 minute.

    2. Stir in the rice, salad onions, chillies and 100ml water. Cook for 3-4 minutes, stirring until the prawns are cooked through and the rice is piping hot.

    3. Tip the mixture into a large serving bowl and fold through the salad leaves. Serve with lime wedges for squeezing over. 

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