Rice salad with prawns

Rice salad with prawns

Total: 30 min. | Active: 30 min.
lactose-free, gluten-free
Nutritional value / person: 439 kcal
, Fat: 17 g
, Carbohydrate: 53 g
, Protein: 15 g


4 people


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


200 g perfumed rice
1 ½ litres water
2 tsp salt
1 stick lemongrass, core finely chopped
1 red chilli pepper, deseeded, thinly sliced


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


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

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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.


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


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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