Prawn & Black Rice Salad With Vietnamese Dressing - cooking recipe

Ingredients

2 garlic cloves (minced or crushed)
2 chilies, finely sliced (fresh Thai birdeye or other red chillies)
4 cm fresh ginger (finely minced)
4 tablespoons fish sauce
2 tablespoons lime juice (approximately 1 lime)
4 tablespoons water
2 tablespoons caster sugar
250 g black rice (make sure to rince first!)
500 g raw peeled prawns
salt (to taste)
lemon juice (from half a lemon)

Preparation

Sauce: Mix all ingredients together -- Easy.
Salad: Follow cooking instructions on the packet of rice. Drain thoroughly or your rice will be runny.
Poach the prawns in simmering salted water, in which the juice of the lemon is added. Poach for approximately 5 minutes or until just cooked through but still very tender.
Let rice and prawns cool and then mix the sauce through. (or serve hot).