This salad doubles as a tasty lunchtime meal and light snack to keep you going throughout the day. It's absolutely delicious - the fat, juicy king prawns doused in hot and sour sauce make this salad burst with flavour. Its light and tangy taste is perfect for a summer day, and makes it a great starter for any BBQ.
Not only is it beyond tasty, but it's also good for you. Black rice is just that - a strain of naturally black rice with nothing added. It has a nutty flavour and is higher in antioxidants than any other rice, meaning it's a treat for your body as well as your tastebuds. This rice, combined with the hot and sour Asian-style dressing, gives the dish an exciting exotic feel, making it a refreshing change from standard rice salad.
This is a really easy meal to throw together and only takes 20 minutes to make, meaning less time spent in the kitchen and more time spent with your feet up!
How to make Black Rice and Prawn Salad
Cook the rice in the microwave according to the pack instructions. Tip into a bowl and set aside to cool for 10 minutes. Make the dressing: whisk together the lime zest and juice, chilli and sesame oil in a small bowl and set aside.
Once the rice is nicely cooled, toss together with the cucumber, diced papaya, lime and chilli dressing, and prawns. Season to taste with salt and pepper. Serve.
- 250g pouch easy-cook black rice
- Zest and juice of 1 lime
- 1 medium red chilli, finely chopped
- 1tbsp sesame oil
- 1 cucumber, peeled, deseeded and sliced
- 2 ripe papayas, cut into chunks
- 220g cooked king prawns
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Jane Curran is a freelance food editor, stylist, writer and consultant based in Cape Town. Former food director of TI Media & woman&home. All about food, wine (dipWSET), gardening and the Arsenal.
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