Prawn And Black Rice Salad With Vietnamese Dressing - cooking recipe

Ingredients

Dressing
2 cloves garlic, minced or crushed
2 fresh thai birds eye chiles or 2 other red chilies, finely sliced
4 cm ginger, approx finely minced (I just chopped the heck out of it)
4 tablespoons fish sauce
2 tablespoons lime juice (about 1 lime)
4 tablespoons water
2 tablespoons caster sugar
For the Salad
250 g nanjing black rice
500 g green or raw peeled prawns or 500 g shrimp
salt
1/2 lemon, juice of

Preparation

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.