Black Rice Salad with Prawns and Lime Coconut Dressing

Name: Black Rice Salad with Prawns and Lime Coconut Dressing
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: Serves 4
Cuisine: Thai
Ingredients: 2 cm (¾ inch) ginger; 75 ml (2½ fl oz) lime juice, plus zest 2 limes; 2 tbsp fish sauce; 2 tbsp palm sugar; chopped coriander (cilantro), to serve; 3 tbsp coconut milk; 150 g (5½ oz) black rice; 6 small shallots, sliced; 1 thumb-sized red chilli, shredded; 1 garlic clove; 300 g (10½ oz) large cooked peeled prawns; 60 g 2 oz) coconut flakes, toasted; 2 avocados, sliced; 2 small mangoes, sliced

Preparation info

Serves
4

Difficulty
Easy
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.

Ingredients

150 g (5½ oz) black rice
1 thumb-sized red chilli, shredded

Asia
Thailand
Fish course
Pescatarian
South East Asia
Gluten-free

Method

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