A fabuliciouz dry salad that your BBQ guests are gonna love this Summer!
Get a wee taste of South East Asia at your place with this easy peasy rice salad. The trick is to be totally organised as this one comes together in a flash!
Now, you’ll need to either save 1 & 1/2 cups of left over cooked rice from the night before or cook it up specially for this recipe as that’s the secret to making this rice salad a touch of the Orient.
We’re going to have 3 wee groups of ingredients ready for wok action!
Group 1 – in small bowls have 2 teaspoons of minced garlic, 1 finely chopped lemongrass stalk (white part only) & a handful of snow peas.
Group 2 – is your bowl of leftover rice from the day before.
Group 3 – once again grab your small bowls for 2 tablespoons of sweet chilli sauce, 2 tablespoons of fish sauce & the juice of 1 lime.
Right, you’ll need 300g of peeled & deveined raw prawns ready to roll along with a clean bowl to receive them & we’re ready for WOK ON!
Heat a glug of oil in your wok & cook those prawns off until they’re a lovely blushing pink. Remove them from the wok to the waiting clean bowl.
Heat another glug of oil & bung in Group 1 to cook until they’re nice & soft. Tanz Tip- put the lemongrass in first to give it a wee bit extra time.
Next, in goes Group 2, get all that rice coated in the oil & separated on the grains.
Finally, whack in Group 3 along with the prawns & stir quickly to heat it all up & mix it all through.
Throw it into a pretty serving bowl & get set for the praise oh kitchen goddesses!