Black Rice Salad with Prawns and Lime Coconut Dressing

Preparation info
  • Serves


    • Difficulty


    • Ready in

      40 min

Appears in
My Asian Kitchen

By Jennifer Joyce

Published 2018

  • About

Black rice isn’t just coveted for its dramatic beauty; it also possesses a terrific chewiness similar to barley or farro. Unlike rice or quinoa, it has the staying power to sit in a dressing without going soft. The flavours here are drawn from Thai origins, but this is more of a modern mash-up.


  • 150 g ( oz) black rice
  • 1 thumb-sized red chilli, shredded


Boil the rice in plenty of water until it’s al dente, about 20 minutes. Rinse extremely well in cold water until no more purple water comes out, otherwise it will stain the dressing. Dry on a tea towel to remove any excess water, then add to a large bowl with the chilli and shallot.

To make the lime coconut dressing, with a mortar and pestle grind the garlic and ginger. Add the palm sug