Garnalen rijstsalade (Prawn and rice salad): Difference between revisions

Revision as of 22:44, 31 December 2016

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:
Recipe author:	JuliaBalbilla
First published:	19th December 2016

This rice salad possibly goes back to the days when the Dutch dominated Indonesia.

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

1. Mix the prawns, rice, parsley and tomatoes in a a large salad bowl.
2. Make a dressing with the oil, lemon juice, mustard, onion, salt and pepper.
3. Pour the dressing over the prawn mixture and toss gently.
4. Leave to absorb for 15 minutes.
5. Mix well.
6. Garnish with the egg wedges and the sliced cucumber.

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