The secret of it’s deliciousness is actually in the sauce. I have made it medium hot but you can adjust the quantity of chillies according to your level of tolerance. The prawns should be juicy and pink, overcooked prawns get rubbery and spoil the fun of eating. You can also sprinkle toasted sesame seeds or peanuts for more crunch.
This salad is one of the best things you can do with left over rice. Active cooking time is barely 4-5 minutes. Not a lot of work to jazz up your evening, right !
For Chilli Lemon Prawn Rice Salad:
2 cups cooked plain rice
2 cups Chinese cabbage, roughly chopped
1 small onion, sliced
1 cucumber, thinly sliced
A small bunch coriander leaves, roughly chopped
2 tablespoons sunflower oil
For Chilli Lemon Sauce:
6 cloves garlic
1 tablespoon fish sauce
1 tablespoon dark soy sauce
2 tablespoons peanut butter
1/4 cup lemon juice
1/4 cup warm water
This Is What You Do:
Meanwhile prepare the sauce. Add all the sauce ingredients to the food processor and make a smooth paste.
Prepare the vegetables ( onions, cucumber, cabbage and coriander). Use vegetable peeler to cut very thin slices of cucumber.
Drain the prawns, pat them dry on kitchen towel.
Heat oil in a nonstick or heavy bottomed, large frying pan.
Add prawns and fry for 2 minutes.
Add the sauce and fry another 2 minutes or till the prawns are nice and pink. Don’t over fry.
Remove from heat, add the rice and fresh vegetables. Toss everything to coat with the sauce.
Serve warm or at room temperature.
* serve the salad on cabbage or banana leaves.
*chop the prawns and serve it rolled in spring roll wraps.
*serve in baked phyllo cups.