Prawn Rice Salad

A fabuliciouz dry salad that your BBQ guests are gonna love this Summer!

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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!

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