Prawn Black Rice Salad With Vietnamese Dressing Food

ASIAN RICE SALAD WITH SHRIMP

Steps:

• Whisk the garlic, ginger, sesame oil, vinegar, soy sauce and sugar in a large bowl. Transfer 2 tablespoons of the dressing to a medium bowl, add the shrimp and toss. Add the carrot, celery and snow peas to the remaining dressing and toss.
• Heat a large skillet over high heat and add 2 teaspoons vegetable oil. Add the shrimp and stir-fry until they turn pink, 3 to 4 minutes, then transfer to the bowl with the vegetables. Add 3 to 4 tablespoons water to the skillet and scrape up the browned bits with a wooden spoon, then add the liquid to the bowl with the shrimp. Let the skillet reheat, then add the remaining 1 teaspoon vegetable oil and stir-fry the rice until toasted, about 2 minutes. Remove from the heat and let cool.
• Add the rice and scallions to the shrimp-vegetable mixture and toss. Divide among bowls and top with the lettuce, sprouts, chow mein noodles and/or peanuts.

PRAWN & BLACK RICE SALAD WITH VIETNAMESE DRESSING

Steps:

• Sauce: Mix all ingredients together -- Easy.
• Salad: Follow cooking instructions on the packet of rice. Drain thoroughly or your rice will be runny.
• Poach the prawns in simmering salted water, in which the juice of the lemon is added. Poach for approximately 5 minutes or until just cooked through but still very tender.
• Let rice and prawns cool and then mix the sauce through. (or serve hot).

RICE-STICK NOODLE SALAD WITH VIETNAMESE SHRIMP

Steps:

• Make dressing:
• In a bowl stir together all dressing ingredients until sugar is dissolved. Chill dressing, covered, 1 hour.
• Shell and devein shrimp. In a large saucepan of salted boiling water cook shrimp with lemon 2 minutes, or until just cooked through. In a colander drain shrimp and rinse under cold water to stop cooking. Halve shrimp lengthwise.
• Halve cucumber lengthwise and seed. Cut cucumber halves and scallions crosswise into 2 1/2-inch pieces and cut pieces lengthwise into julienne strips.
• In a bowl soak noodles in hot water to cover 15 minutes to soften. While noodles are soaking, in a 6-quart kettle bring 3 1/2 quarts salted water to a boil. Drain noodles in colander and cook in boiling water 45 seconds, or until just tender. Drain noodles in colander and rinse under cold water to stop cooking. Drain noodles well and with scissors cut into 4-inch lengths.
• Divide noodles, shrimp, vegetables, and dressing among 4 bowls and sprinkle with herbs and peanuts. To eat, pull herbs from sprigs and toss with noodles.

PRAWN AND BLACK RICE SALAD WITH VIETNAMESE DRESSING

Steps:

• Dressing:.
• To make the dressing sauce, simply mix all the ingredients together.
• Black Rice:.
• Cook as per the instructions on the packet.
• Usually 25-30 minutes.
• Prawns:.
• Poach the prawns for 5 minutes in some simmering salted water to which you have added the juice of half a lemon.
• Cook the prawns until they are JUST cooked through but still very tender.
• Let both the rice and the prawns cool.
• Then give the dressing sauce a quick stir and spoon some over the rice, fork this through.
• Then tumble the prawns on top, spooning a little the remainder of the sauce over.
• Serves 2 as a main dish and 4 as a starter.

BLACK RICE SALAD

Steps:

• Rinse the black rice with cold water in a sieve.
• Put the drained black rice in a saucepan, poor plenty of boiling water over the rice, add the salt and cook the rice according to the package directions so they still have "a bit of a bite". The Italian black rice that I use doesn't need soaking and is perfect after cooking for 16 - 17 minuttes.
• Rinse the cooked rice with cold water in a sieve, drain it thoroughly then pour into a bowl.
• Add the chopped walnuts, cranberries and red onion.
• Mix the ingredients for the vinaigrette and poor over the rice salad.
• Season the salad to taste with salt and pepper.

VIETNAMESE PRAWN & NOODLE SALAD WITH CRISPY SHALLOTS

Steps:

• For the crispy shallots, heat 5cm of oil until hot in a wok. You will know the oil is hot enough when one piece of shallot sizzles as soon as it's dropped in. Toss the shallot slices with flour, shake off excess and fry in the oil until golden. They fry quickly, about 1 min. Drain on kitchen paper, sprinkle with salt and set aside.
• To make the dressing, mix the lime juice, sugar, fish sauce and garlic and set aside. In a large mixing bowl, pour boiling water over the noodles. Leave them for 2 mins or until they are just cooked, then rinse under cold water. Drain well, shaking the sieve numerous times to get out the excess water, then place back in the bowl. Add prawns, onion, chilli, cucumber and herbs. Pour the dressing over, mix, then sprinkle with the shallots and peanuts.

VIETNAMESE PRAWN SALAD

Steps:

• To make the dressing, mash the garlic, chilli and sugar using a pestle and mortar. Add the lime juice and 3 tbsp water and stir together. Set aside.
• Get the kettle on, put the noodles into a bowl, then cover with boiling water. Leave to stand for 10 mins until tender, then drain and divide between 2 bowls. 3 Mix the prawns and veg together and divide between the bowls, too. Finish by topping each salad with the herbs and peanuts, then pour over the dressing to serve.