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Prawn Rice Salad Recipe

by Gaida

Cook With Wine Personalized T-Shirt

A Tasty Prawn Rice Salad Recipe by Barbara Norwood

With the warmer staying around this is a delicious recipe to tantalize your tastebuds for a casual Sunday lunch.

Ingredients

4 cups long grain white rice
1kg cooked, peeled prawns, tails intact
2 red capsicums, diced
4 Lebanese cucumbers, halved, deseeded, thinly sliced
2 x 410g cans baby corn cuts, drained
2 / 3 cup chopped fresh parsley

Chilli Lemon Dressing

1 / 2 cup olive oil
1 tblsp finely grated lemon rind
1 / 2 cup lemon juice
2 / 3 cup sweet chilli sauce

1. Cook rice in a large saucepan of boiling, salted water until just tender. Drain and rinse rice under cold water. Drain well. Spread onto a tray to cool.
2. To make dressing, whisk all ingredients in a small jug until combined.
3. Combine prawns, capsicums, cucumbers, corn cuts and parsley in a large bowl. Stir in rice. Pour over dressing and toss to combine.

Tip: Brown rice can be substituted for the white rice. Rice can be cooked up to one day ahead. Keep, covered, in refrigerator. Add remaining ingredients and dressing before serving.

Running the rice under cold water separates the grains so it’s not gluggy. (A reader suggested adding pineapple or mango to sweeten)

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