Rice salad with prawns

Name: Rice salad with prawns
Prep time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 200 g perfumed rice; 1 ½ litres water; 2 ½ tsp salt; 1 stick lemongrass; 1 red chilli pepper; 2 limes; 3 ½ tbsp olive oil; 1 mango; 1 bunch coriander; salt and pepper to taste; 250 g shelled, raw prawns; a little pepper; 50 g salted peanuts

Ingredients

4 people

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Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center
kochen@bettybossi.ch

Rice

200 g perfumed rice

1 ½ litres water

2 tsp salt

1 stick lemongrass, core finely chopped

1 red chilli pepper, deseeded, thinly sliced

Sauce

2 limes, rinsed with hot water, dabbed dry, use a little grated zest and juice

3 tbsp olive oil

1 mango, diced

1 bunch coriander, finely chopped

salt and pepper to taste

Prawns

½ tbsp olive oil for frying

250 g shelled, raw prawns

½ tsp salt

a little pepper

50 g salted peanuts, roughly chopped

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How it's done

Rice

Rinse the rice in a sieve under cold running water until the water runs clear, drain well. Bring the water, salt and lemongrass to the boil. Add the rice, boil until almost soft. Add the chilli pepper, cook for a further 1 min. Drain the rice, rinse with cold water.

Sauce

Combine the lime zest and juice with the oil in a bowl. Add the mango, coriander and rice, mix, season with salt.

Prawns

Heat the oil in a non-stick frying pan, sauté the prawns for approx. 3 mins., season, serve with the rice salad. Scatter over the peanuts.

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4 people

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