Description
A simple, customisable Vietnamese-style prawn and rice salad loaded up with lots of crunchy vegetables and fresh herbs, with a sharp Vietnamese-style dressing served alongside for drizzling.
Ingredients
Scale
- 120g (4 oz) rice (I used a basmati and wild rice mix)
- 100g (3.5 oz) cooked prawns
- 1 medium carrot
- 1/4 english cucumber
- 4 large radishes
- 3 large spring onions
- large handful fresh mint and coriander
- 1 tbsp fish sauce
- juice of 1/2 lime
- 1/2 tsp sweet chilli sauce
- pinch sugar
Instructions
- Cook the rice as per the packet instructions. Either drain and leave to cool (but be careful, warm rice left too long on the countertop can grow harmful bacteria) or rinse under the cold tap before leaving to drain well.
- Meanwhile, prepare the veggies. This is of course up to personal preference, but I like to peel the carrot and slice it into thin batons, peel and half moon the cucumber, slice the radishes and shred the spring onions. Roughly chop the herbs.
- To make the dressing, in a small bowl whisk together the fish sauce, lime juice, sweet chilli sauce and a pinch of sugar (any will do) until the sugar has dissolved.
- Divide the rice between two shallow bowls and arrange the prawns, vegetables and herbs. Serve with the dressing on the side to spoon over between mouthfuls.