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Jewelled Prawn Salad
Ingredients
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225 gram (8 ounce) long grain rice
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2 tablespoons oil
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1 tablespoons white wine vinegar
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½ teaspoon Onion Salt
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¼ teaspoon Ground Black Pepper
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1 teaspoon Celery Salt
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25 gram (1 ounce) red pepper, cut into small squares
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25 gram (1 ounce) green pepper, cut into small squares
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15 pitted black olives, halved
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1 tablespoons soured cream
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2 teaspoon tomato purée
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100 gram (4 ounce) prawns, defrosted if frozen
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1 tablespoons Chives
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Salad leaves for serving
Key Products
Instructions
- 1 Place rice in a pan of boiling water, cover and simmer for 12-15 minutes or until just soft but not starchy. Rinse with cold water and leave to drain.
- 2 Place oil, vinegar, Onion Salt, Black Pepper and Celery Salt in a small bowl and whisk lightly to mix.
- 3 Transfer the rice into a large bowl and stir in the dressing. Add the chopped peppers and black olives.
- 4 Place the soured cream and tomato purée in a small bowl. Mix together then stir into the rice salad. Carefully stir in the prawns and Chives.
- 5 Serve on a bed of lettuce.
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