Chilli Lemon Prawn Rice Salad recipe cooking recipes guide

Spicy, sensational and oh so good ! This super simple salad gets done in 20 minutes and packs a big punch of flavour. It’s light, refreshing and wets the appetite for the main course. One serving will leave you craving for more and you might decide to make lots of it next time and serve it as a main course meal salad.

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 !

Ingredients:

For Chilli Lemon Prawn Rice Salad:

12-14 large prawns, deveined
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:

8 red chilli peppers
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:

Soak prawns in salted water for 10 minutes.

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.

Serves 2

Serving Suggestions :

5 Replies to “Chilli Lemon Prawn Rice Salad”

Neelam nauman says:
December 12, 2015 at 7:47 am
Gonna make it soon
1. Maria Nasir says:
  December 12, 2015 at 6:15 pm
  Thank you for the trust, dear Neelam ? I’m sure you won’t be disappointed. ❤
Loretta Sebastiani says:
February 17, 2015 at 3:03 pm
I hope Chinese cabbage is the samewe have in Italy so I’ll be able to make your recipe. I like it!
1. Maria Nasir says:
  February 23, 2015 at 8:56 am
  Thank you dear Loretta, I’m glad you like the recipe 🙂 You can use any of your favourite greens to substitute for Chinese cabbage, even iceberg would do. Hope you’ll enjoy ! 🙂
2. Maria Nasir says:
  May 11, 2015 at 6:29 pm
  Thank you Loretta 🙂 it would be lovely to know how you liked it! xx