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Lemongrass prawns & black rice salad
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150g uncooked Thai black rice, rinsed (or 250g pack ready-cooked Thai black rice)
180g extra large raw king prawns
2 lemongrass stalks, finely chopped
2 cloves garlic, crushed
1½ tbsp toasted sesame oil
1 tbsp maple syrup
1 tbsp lime juice (from about ½ large lime)
1 tsp fish sauce
¼ small red cabbage (about 160g), finely shredded
160g cucumber, finely sliced
4 salad onions, sliced
1 large, mild red chilli, sliced (deseed, for less spice)
1. Tip the rice into a large saucepan of boiling water. Simmer for 25 minutes, then drain and tip into a mixing bowl. Alternatively, heat the ready-cooked variety according to the pack instructions. Meanwhile, toss the prawns with the lemongrass, garlic and 1 tbsp sesame oil and
2. Toss the remaining sesame oil, maple syrup, lime juice and fish sauce through the cooked rice, then stir through the prepared vegetables. Divide between 2 plates.
3. Heat a dry, nonstick frying pan over a medium-high heat and fry the prawns, stirring regularly for 3-4 minutes until completely pink and cooked through. Arrange on top of the rice, along with the sliced red chilli (if using) and serve.
Cook’s tip Add black rice to roasted tomatoes, red onions and slices of griddled halloumi. Then add a handful of shredded mint, coriander and/or Thai basil before serving.
Typical values per serving:
2 of your 5 a day/High in protein
This recipe was first published in March 2020.