Garnalen rijstsalade (Prawn and rice salad)
This rice salad possibly goes back to the days when the Dutch dominated Indonesia.
| Garnalen rijstsalade (Prawn and rice salad) | |
|---|---|
 |
| Servings: | Serves 4 |
| Calories per serving: | 412 |
| Ready in: | 45 minutes (including 15 minutes resting time) |
| Prep. time: | 30 minutes (including 15 minutes resting time) |
| Cook time: | 15 minutes |
| Difficulty: | 
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| Recipe author: | JuliaBalbilla |
| First published: | 19th December 2016 |
|
Best recipe reviewA nice prawn salad 4/5 Almost a main course if you're not too hungry |
Ingredients
Printable 🖨 shopping 🛒 list & 👩🍳 method for this recipe
- 250g small prawns, cooked and peeled
- 480g cooled, cooked, basmati rice (weight after cooking)
- 1 tablespoon parsley, finely chopped
- 2 large tomatoes, peeled, seeded and cubed
- 60ml oil
- 30ml lemon juice
- 1 teaspoon Dijon mustard
- 2 teaspoons onion, finely chopped
- ½ teaspoon salt
- Freshly ground black pepper
- 2 hard boiled eggs, shelled and cut into wedges
- ½ cucumber, thinly sliced
Method
- Mix the prawns, rice, parsley and tomatoes in a large salad bowl.
- Make a dressing with the oil, lemon juice, mustard, onion, salt and pepper.
- Pour the dressing over the prawn mixture and toss gently.
- Leave to absorb for 15 minutes.
- Mix well.
- Garnish with the egg wedges and the sliced cucumber.
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