Prawn And Black Rice Salad With Vietnamese Dressin

Name: Prawn And Black Rice Salad With Vietnamese Dressing
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Dressing; 2 cloves garlic, minced or crushed; 2 fresh thai birds eye chiles or 2 other red chilies, finely sliced; 4 cm ginger, approx finely minced (I just chopped the heck out of it); 4 tablespoons fish sauce; 2 tablespoons lime juice (about 1 lime); 4 tablespoons water; 2 tablespoons caster sugar; For the Salad; 250 g nanjing black rice; 500 g green or raw peeled prawns or 500 g shrimp; salt; 1/2 lemon, juice of

Servings: persons

Dressing
2 cloves garlic, minced or crushed
2 fresh thai birds eye chiles or 2 other red chilies, finely sliced
4 cm ginger, approx finely minced (I just chopped the heck out of it)
4 tablespoons fish sauce
2 tablespoons lime juice (about 1 lime)
4 tablespoons water
2 tablespoons caster sugar
For the Salad
250 g nanjing black rice
500 g green or raw peeled prawns or 500 g shrimp
salt
1/2 lemon, juice of

1
Dressing:
2
To make the dressing sauce, simply mix all the ingredients together.
3
Black Rice:
4
Cook as per the instructions on the packet.
5
Usually 25-30 minutes.
6
Prawns:
7
Poach the prawns for 5 minutes in some simmering salted water to which you have added the juice of half a lemon.
8
Cook the prawns until they are JUST cooked through but still very tender.
9
Let both the rice and the prawns cool.
10
Then give the dressing sauce a quick stir and spoon some over the rice, fork this through.
11
Then tumble the prawns on top, spooning a little the remainder of the sauce over.
12
Serves 2 as a main dish and 4 as a starter.

466

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: Dressing, 2 cloves garlic, minced or crushed, 2 fresh thai birds eye chiles or 2 other red chilies, finely sliced, 4 cm ginger, approx finely minced (I just chopped the heck out of it), and more.

Yes, Prawn And Black Rice Salad With Vietnamese Dressing falls under the Seafood category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Prawn And Black Rice Salad With Vietnamese Dressing

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions