Tiger Prawns with Dill Salad Dressing Recipe

This salad makes a splendid display; pink tiger prawns piled on top of aromatic basmati rice with appearances of dill, broccoli and spring onions. How exotic could it get? Tiger Prawns with Dill Salad Dressing not only looks good in the presentation, but has a taste that can cause many a people to reach ecstasy of food.

The salad is a show stopper on its own and is fulfilling enough that it can be served on its own. It is one of those meals where you are begged for more servings.

Preparation time: 40 minutes
Serving size: 4 person
Utensils needed: saucepan, small bowl, steamer basket, frying pan, large salad bowl

Ingredients:

-250 g (8½ oz) mixed basmati and wild rice, cooked and well rinsed
-thinly pared zest and juice of 1 lime
-3 tbsp sunflower oil
-2 tsp toasted sesame oil
-1 tbsp light soy sauce
-125 g (4½ oz) broccoli, broken into small florets
-125 g (4½ oz) mange-tout, halved lengthways
-400 g (14 oz) raw tiger prawns, peeled but tails left on 1 small yellow pepper, seeded and thinly sliced
-75 g (2½ oz) spring onions, sliced
-4 tbsp coarsely chopped fresh dill
-salt and freshly ground pepper

Instructions

  • 1

    Cook the rice first in a saucepan of boiling water and lime zest.It will take around twenty minutes to get it tender but still firm to the touch. Drain the rice into a large salad bowl and throw away the zest.

  • 2

    In a small bowl, prepare the dressing by whisking together the lime juice, the sunflower oil, the sesame oil, soy sauce, and salt and pepper. When the dressing is done, drizzle it over the rice and toss well.

  • 3

    Stem cook the broccoli in a steam basket over a large pan of boiling water. Do it for 4 minutes and then add the mange-tout.

  • 4

    Now, let it steam for 2 more minutes. Drain the cooked vegetables with a colander and rinse with cold water. Drain again and set aside to cool.

  • 5

    Meanwhile, fry the prawns in a fry pan of 1 tablespoon sunflower oil until you believe it’s cooked and the sides have turned pink. Remove from heat and sprinkle the remaining lemon juice over it.

  • 6

    Take large serving bowl and add in the rinsed and cooked mixed basmati and wild rice. Top with broccoli, mange-tout, pepper, spring onions and dill. Now, stir gently to mix.

  • 7

    Pile the prawns on one side or on the top.

  • 8

    Sprinkle the rest of the dill all over and some spring onions.

  • 9

    Serve immediately.

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