Prawn And Black Rice Salad With Vietnamese Dressing Recipes
PRAWN & BLACK RICE SALAD WITH VIETNAMESE DRESSING
My housemate bought me Nigella Lawson's Forever Summer Cookbook. It's absolutely gorgeous and there are soooo many amazing recipes I want to try out. This one comes from page 75. I'm just putting the recipe here, however there is a lot more information and serving ideas in the book. **I have made this now and it is very yummy and very easy!
Provided by Satyne
Categories Lunch/Snacks
Time 10m
Yield 2-4 serving(s)
Number Of Ingredients 11
Steps:
- Sauce: Mix all ingredients together -- Easy.
- Salad: Follow cooking instructions on the packet of rice. Drain thoroughly or your rice will be runny.
- Poach the prawns in simmering salted water, in which the juice of the lemon is added. Poach for approximately 5 minutes or until just cooked through but still very tender.
- Let rice and prawns cool and then mix the sauce through. (or serve hot).
Nutrition Facts : Calories 712.6, Fat 3.3, SaturatedFat 0.5, Cholesterol 315, Sodium 4247.6, Carbohydrate 121.6, Fiber 4.3, Sugar 16.5, Protein 45.1
PRAWN AND BLACK RICE SALAD WITH VIETNAMESE DRESSING
This is a Nigella Lawson recipe from her summer collection. However, I had to share it with you. It is really a wonderfully tasty dish especially for those hot summer days. Here is Australia this recipe is a regular on our Christmas Day menu. The colours in the dish are stunning. Preparation time includes peeling the green (raw) prawns/shrimp and the cooling time for the prawns and the cooked black rice.
Provided by Chrissyo
Categories One Dish Meal
Time 1h
Yield 4 as a starter
Number Of Ingredients 11
Steps:
- Dressing:.
- To make the dressing sauce, simply mix all the ingredients together.
- Black Rice:.
- Cook as per the instructions on the packet.
- Usually 25-30 minutes.
- Prawns:.
- Poach the prawns for 5 minutes in some simmering salted water to which you have added the juice of half a lemon.
- Cook the prawns until they are JUST cooked through but still very tender.
- Let both the rice and the prawns cool.
- Then give the dressing sauce a quick stir and spoon some over the rice, fork this through.
- Then tumble the prawns on top, spooning a little the remainder of the sauce over.
- Serves 2 as a main dish and 4 as a starter.
Nutrition Facts : Calories 357.6, Fat 1.7, SaturatedFat 0.2, Cholesterol 157.5, Sodium 2124.3, Carbohydrate 61.1, Fiber 2.2, Sugar 8.4, Protein 22.6
RICE-STICK NOODLE SALAD WITH VIETNAMESE SHRIMP
Steps:
- Make dressing:
- In a bowl stir together all dressing ingredients until sugar is dissolved. Chill dressing, covered, 1 hour.
- Shell and devein shrimp. In a large saucepan of salted boiling water cook shrimp with lemon 2 minutes, or until just cooked through. In a colander drain shrimp and rinse under cold water to stop cooking. Halve shrimp lengthwise.
- Halve cucumber lengthwise and seed. Cut cucumber halves and scallions crosswise into 2 1/2-inch pieces and cut pieces lengthwise into julienne strips.
- In a bowl soak noodles in hot water to cover 15 minutes to soften. While noodles are soaking, in a 6-quart kettle bring 3 1/2 quarts salted water to a boil. Drain noodles in colander and cook in boiling water 45 seconds, or until just tender. Drain noodles in colander and rinse under cold water to stop cooking. Drain noodles well and with scissors cut into 4-inch lengths.
- Divide noodles, shrimp, vegetables, and dressing among 4 bowls and sprinkle with herbs and peanuts. To eat, pull herbs from sprigs and toss with noodles.
VIETNAMESE PRAWN SALAD
Inspired by the Vietnamese dish, Bun xao, this fresh-tasting salad has very little fat but is so satisfying
Provided by Good Food team
Categories Dinner, Main course
Time 20m
Number Of Ingredients 11
Steps:
- To make the dressing, mash the garlic, chilli and sugar using a pestle and mortar. Add the lime juice and 3 tbsp water and stir together. Set aside.
- Get the kettle on, put the noodles into a bowl, then cover with boiling water. Leave to stand for 10 mins until tender, then drain and divide between 2 bowls. 3 Mix the prawns and veg together and divide between the bowls, too. Finish by topping each salad with the herbs and peanuts, then pour over the dressing to serve.
Nutrition Facts : Calories 579 calories, Fat 4 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 117 grams carbohydrates, Sugar 14 grams sugar, Fiber 2 grams fiber, Protein 27 grams protein, Sodium 1.66 milligram of sodium
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