Prawn And Rice Salad Recipes

ARMENIAN-STYLE POTATO SALAD

Steps:

• Transfer sliced potatoes into a large pot with enough cold water to cover the potatoes by a couple of inches. Stir in 1 rounded tablespoon kosher salt and 2 ½ teaspoons dried mint. Bring to a boil over high heat. Reduce heat to medium and let cook until tender, about 15 minutes, checking every 5 to 6 minutes for doneness. Drain well.
• Transfer cooked potatoes to a large mixing bowl and let cool slightly.
• While potatoes cool, heat ¼ cup olive oil in a skillet over medium-high heat. Add red onion, red bell pepper, garlic, and a pinch of salt; cook and stir for just 1 minute. Turn off the heat and stir in remaining dried mint.
• Drizzle freshly squeezed lemon juice into potatoes and toss gently with a spatula. Add green onions, red onion mixture, remaining olive oil, fresh mint, fresh parsley, salt to taste, black pepper, chili flakes, and cayenne. Mix with a spatula until combined.
• Cover with plastic wrap and refrigerate until chilled and flavors have melded, 3 to 4 hours.
• Unwrap; stir, taste, and adjust seasonings as needed to personal tastes. The salad almost always needs more salt stirred in once it's tasted after being chilled. Serve.

WARM RICE & PRAWN SALAD

Steps:

• Make the rice as it says on the pack, then tip into a bowl.
• Toss in the courgette, prawns and basil, then moisten with the lemon juice and oil and season to taste.
• Arrange a mix of salad leaves on each plate, drizzle with extra olive oil and lemon and spoon the rice salad on top.

SHRIMP AND RICE SALAD

Steps:

• In a small bowl whisk together the mayo and French dressing (adjusting the French dressing to taste).
• In a large bowl mix together ALL ingredients with the dressing, adjusting salt and pepper to taste.
• Cover and chill for several hours before serving to blend flavors.

SHRIMP RICE SALAD

Steps:

• In a bowl, combine the first five ingredients; toss gently. In a jar with a tight-fitting lid, combine the oil, vinegar, brown sugar, soy sauce and seasonings; shake well. Add to shrimp mixture; toss. Cover and refrigerate for several hours or overnight. Serve on lettuce; garnish with tomatoes if desired.

PRAWN AND RICE SALAD

Steps:

• Cook the rice in boiling, slated water until just tender.
• Drain, and rinse well in cold water. Shake well to remove any excess water.
• Combine oil, lemon juice and herbs and season well.
• Mix this dressing into the rice, whilst the rice is still warm. Leave to cool.
• Chop spring onions and capsicum finely.
• Cover tomatoes with boiling water and leave for a couple of minutes. Drain water and remove tomato skins. Chop finely.
• Add prawns to the tomato, onion and capsicum and then mix well with the rice.
• Pile on to a serving dish and scatter chopped parsley over the top.

PRAWN RICE NOODLE SALAD

Steps:

• Pour boiling water over the noodles, leave for 4 mins, then drain and cool under cold running water. Drain well. Halve the mango either side of the stone, then peel each half and chop the flesh. Mix with the noodles, prawns, spring onions and coriander.
• For the dressing, mix together the peanut butter, sugar and chilli powder, then stir in the lime juice. Add to the salad and toss well.

GARLIC SHRIMP & RICE SALAD

Steps:

• Toss shrimp with oil, garlic and oregano; let stand 15 minutes. Meanwhile, cook rice according to package directions. Transfer rice to a large bowl; cool slightly. For dressing, mix mayonnaise, sour cream, basil and lemon juice., In a large skillet, saute shrimp mixture over medium-high heat until shrimp turns pink, 2-3 minutes. Add to rice; stir in celery, parsley and pepper. Add arugula and toss lightly; serve with dressing.