Name: Thai hot and sour prawn salad
Prep time: 10 min
Cook time: 5 min
Total time: 15 min
Yield: 4
Ingredients: 450 gram microwave brown rice; 750 gram cooked medium prawns, peeled, deveined, tails on; 250 gram punnet cherry tomatoes, halved; 1 carrot, julienned; 1 telegraph cucumber, chopped; 1/2 bunch spring onions, thinly sliced; 1/2 cup coriander leaves; 1/2 cup mint leaves; 1/4 cup fried shallots; Dressing; 2 tablespoon extra virgin olive oil; finely grated zest and juice of 2 limes, plus wedges to serve; 2 tablespoon fish sauce; 3 teaspoon brown sugar; 2 fresh long red chillies, finely sliced

Thai hot and sour prawn salad

A fresh 15-minute meal is at your fingertips with this punchy Thai hot and sour prawn salad recipe. Packed with veges and stacked with flavour, this salad is sure to be a family favourite

Serves 4

Prep

10M

Cook

Total

15M

This recipe first appeared in Woman’s Day.

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Ingredients

450 gram microwave brown rice

750 gram cooked medium prawns, peeled, deveined, tails on

250 gram punnet cherry tomatoes, halved

1 carrot, julienned

1 telegraph cucumber, chopped

1/2 bunch spring onions, thinly sliced

1/2 cup coriander leaves

1/2 cup mint leaves

1/4 cup fried shallots

Dressing

2 tablespoon extra virgin olive oil

finely grated zest and juice of 2 limes, plus wedges to serve

2 tablespoon fish sauce

3 teaspoon brown sugar

2 fresh long red chillies, finely sliced

Method

1.Cook rice following packet instructions. Transfer to a large bowl with prawns, tomatoes, carrot, cucumber, spring onions, coriander and mint. Keep chilled.

2.For the dressing: In a small food processor, pulse all ingredients until combined. Season to taste.

3.Pour dressing over salad and toss well to serve. Sprinkle with fried shallots and accompany with lime wedges.