This zingy rice and prawn salad is a simple salad recipe that’s ideal for lunch or dinner. It’s really easy to make bringing prawns, rice and baby corn together in a rich sundried tomato sauce. Garnish with fresh coriander and drizzle in lime juice for a real kick of flavour. This recipe serves 6 people and will take under 20 mins to rustle up. A portion of this salad works out at only 225 calories per serving and 5g of fat.
- 200g long-grain rice
- Chilli flakes
- 1tsp paprika
- 2tbsp sun-dried tomato paste
- 2tbsp olive oil
- 1 lime
- 150g baby corn
- 6 spring onions, sliced
- 250g peeled, cooked large prawns
- Bunch of coriander
Boil long-grain rice in saltedwater with pinch of chilli flakes (optional) for 10 mins, or according to packet instructions. Drain and stir in paprika, sun-dried tomato paste, olive oiland zest and juice of a lime. Leave to cool.
Boil baby corn for 2mins, drain and cool in cold water, before roughly slicing. Mix the corn, spring onions, cooked large prawns and a bunch of coriander, leavesonly, into the cooled rice and chill until ready to serve.
This salad is best eaten on the day you make it but any leftovers can be stored in an airtight container in the fridge for up to 1 day.