Attention all food lovers! If you’re looking for a delicious and refreshing summer salad recipe to add to your repertoire, look no further than this Prawn and Black Rice Salad with Vietnamese Dressing Recipe. This sensational dish, inspired by the culinary creativity of Nigella Lawson and Forever Summer cookbook author, is sure to delight your tastebuds and satisfy your appetite.
Not only is this salad recipe packed with flavor, but it’s also healthy and easy to make. It features succulent prawns, cooked to perfection with a hint of ginger and garlic, paired with the nutty and nutritious goodness of black rice. The dressing is the secret ingredient that ties everything together beautifully—a tangy blend of fish sauce, lime juice, red chili, caster sugar, and ginger that will leave you feeling refreshed.
So what are you waiting for? Whether you’re hosting a summer barbecue or just looking for a light meal after a long day, this Vietnamese-inspired dish is here to satisfy your cravings. Follow along as I guide you step-by-step through the recipe process, providing tips and tricks to make sure you get that perfect outcome every time.
Why You’ll Love This Recipe
Imagine a dish that combines the sweetness of plump prawns, the nuttiness of black rice, and the bold flavors of Vietnamese cuisine. This is precisely what you’ll get with our Prawn and Black Rice Salad with Vietnamese Dressing recipe.
What sets this recipe apart is its complex mix of flavors and textures. The chewy texture of the black rice gives way to the juicy crunch of fresh prawns and the zing of a tangy Vietnamese dressing.
This dish is perfect for hot summer days when you crave something light, refreshing, and satisfying all at once. Black rice is also a nutritional powerhouse that packs more antioxidants than brown rice while preventing cancerous cells from multiplying.
The best part? This salad recipe is incredibly simple to make. Even if you’re not an experienced cook or lack confidence in the kitchen, you can whip up this delicious meal in no time.
So why not give this recipe a chance? It’s sure to take your taste buds on an adventure through Southeast Asia without ever leaving your kitchen!
Here are the ingredients you will need to make this Prawn and Black Rice Salad with Vietnamese Dressing Recipe :
- 1 cup of black rice
- 1 cup of wild rice
- 400 g of king prawns or shrimp
- 200 g of squid cut into rings
- 1 red onion, finely sliced
- 2 cloves of garlic, minced
- 1 tsp of grated ginger
- 2 tbsp of caster sugar
- 3 tbsp of lime juice
- 1 tbsp of. fish sauce
- 2 tbsp of sesame oil
- 2 red chilies, deseeded and finely sliced
- Salt to taste
Note that you can easily find these ingredients at any grocery store or Asian markets. Additionally, feel free to adjust the ingredients’ quantity based on your preferences.
The Recipe How-To
First thing first, cook the black rice. Rinse rice until the water is clear and then place in a pot filled with 2 cups of water on high heat. Bring to boil then reduce to low heat and cover for 30-35 minutes. Once cooked, set aside and let it cool down.
Step 2: Prepare the Prawn and Squid
While waiting for rice to cook, prepare the prawns and squid. Heat up a pan on high heat and add a tablespoon of sesame oil. Once hot, add in the squid and prawns, stir occasionally until they are cooked through for around 3-5 minutes. Place them in a separate bowl and allow them to cool down.
Step 3: Make the Salad Dressing
In a small container or jar with a lid, mix together 2 tbsp of fish sauce, juice of half lime, 1 tbsp of caster sugar, 1 chopped red chili, minced ginger about an inch long, 1 teaspoon of crushed garlic, and mix well.
Step 4: Mix It All Together
In a large salad bowl, mix together the cooled black rice, squid, prawns, diced red onions about a quarter cup, sliced avocado about two pieces, diced mango around half cup or less according to your preference , chopped cilantro about half cup or less according to your preference , and dressing until it is evenly coated throughout.
Step 5: Garnish
Once mixed properly give it a taste check for flavor preferences. If more salt or lime flavor needed you can add accordingly .Add some extra chopped cilantro as garnish for aesthetics.
The ingredients come together perfectly in this salad recipe resulting with an amazing sweet tangy flavor that’s perfect for summer or spring lunches . The prawn and black rice salad with Vietnamese dressing recipe is versatile and freezes well, making it perfect for meal planning.
Substitutions and Variations
One of the great things about this Prawn and Black Rice Salad with Vietnamese Dressing recipe is that it’s highly customizable. You can easily make substitutions and variations to suit your preferences, dietary restrictions, or ingredients you have on hand.
Here are some ideas:
– Swap out the prawns for other seafood like squid or scallops. These options will also pair well with the Vietnamese dressing.
– Use brown rice instead of black rice if you prefer. Just follow the same cooking instructions but adjust the cooking time as needed.
– If you want to make this salad vegan, omit the prawns and use sliced tofu or tempeh instead. You can also use vegetable broth instead of water for added flavor.
– For a bit of sweetness, add diced mango or avocado to the salad.
– If you don’t have red chilies, use red pepper flakes or cayenne pepper instead.
– Use wild rice instead of black rice for a more earthy flavor.
Remember that substitutions can alter the taste and texture of the dish, so use your judgment and experiment until you find what works best for you. Don’t worry about making mistakes – sometimes the best recipes come from tweaking and trying new things!
Serving and Pairing
Now that you have prepared this delectable prawn and black rice salad with Vietnamese dressing recipe, you must be wondering how to make the most out of it. Pairing this dish with the right drink can make all the difference, and I am here to provide some insights.
This salad is bursting with bold Asian flavours of the prawns, ginger, garlic and fish sauce that require a beverage pairing that can hold its own against these bold flavours. You could stick to tradition and serve this dish with a glass of cold refreshing beer or a light white wine, which will provide an excellent balance for the salty and sour characteristics of the Vietnamese dressing.
However, if you want to elevate your dining experience a bit further, you may accompany this hearty salad with an equally bold cocktail. A Tom Yum Bloody Mary or spicy Margarita could do the trick, courtesy of their citrusy tang and fiery kick that pairs perfectly with Asian cuisine.
As for the serving portion, you may add some crunchiness to your meal by pairing it with some crispy prawn crackers. Alternatively, you may opt for steamed rice noodles as the base of your rice salad, which will give it more texture while maintaining its healthy aspect.
Ultimately, just like with any other food item, it’s all about what makes your palate happy. So go ahead, experiment and find that perfect combination that will make this salad shine in all its glory.
Make-Ahead, Storing and Reheating
One of the great things about this Prawn and Black Rice Salad with Vietnamese Dressing recipe is that it can easily be made-ahead and stored for later. If you want to prep this salad in advance, simply cook the black rice as directed and keep it refrigerated until you are ready to use it. You can also store the prawns separately in an airtight container in the fridge until you’re ready to mix all the ingredients together.
When it comes to storing leftovers, I recommend keeping the salad and dressing separate in airtight containers in the fridge for up to 2 days. This will ensure that the salad stays fresh and crisp, while also allowing you to reheat the prawns without overcooking them. When you’re ready to serve, simply add the dressing and mix everything together for a delicious meal.
If you’re planning on reheating the prawns, I suggest doing so quickly in a pan over high heat with a small amount of sesame oil. This will help to preserve their delicate texture and prevent them from becoming rubbery. However, if you prefer your prawns cold, they can be added directly to the salad without being reheated.
Overall, this Prawn and Black Rice Salad with Vietnamese Dressing is a fantastic make-ahead option for busy weeknights or entertaining guests. With its unique combination of flavors and textures, it’s sure to be a crowd-pleaser every time.
Tips for Perfect Results
When it comes to cooking, attention to detail is key. Here are some tips for the best possible results when making Prawn and Black Rice Salad with Vietnamese Dressing.
Firstly, make sure to rinse the black rice thoroughly before cooking it. This will remove any dirt, debris or excess starch that could affect both the taste and texture of your rice.
In addition, take care not to overcook the prawns as they can easily become rubbery and tough. Cook them for no longer than 2-3 minutes on high heat, ensuring that they are just cooked through and remain juicy and plump.
To enhance the flavor of the dressing, it’s important to use fresh ingredients. Fresh lime juice, ginger, red chilies and garlic will provide a zingy and aromatic kick to your salad.
Another tip is to dress your salad just before serving, this will ensure that the ingredients retain their crunchiness and freshness.
If you’re feeling adventurous in your preparation, try adding some sesame oil or a drizzle of honey to the dressing for an extra level of complexity of flavor.
Last but not least, experiment with different added elements to this recipe. Try adding some slices of mango and avocado, which go well with prawns in general while giving a fruity feel to the dish; or perhaps try making it with brown rice or wild rice instead of black rice for a variation in texture.
By following these tips, you’re guaranteeing an enjoyable culinary experience with Prawn and Black Rice Salad with Vietnamese Dressing.
In conclusion, this prawn and black rice salad with Vietnamese dressing recipe is a game changer for those who are looking for a healthy and flavorful dish. Using quality ingredients such as fresh prawns, black rice, and homemade Vietnamese dressing makes this dish guaranteed to impress any guest you serve it to.
Not only is this salad easy to make, but it also offers flexibility in terms of substitutions and variations. You can mix and match with different types of proteins or vegetables to your preference.
By making this salad ahead of time and storing it properly, you can enjoy it throughout the week for a healthy lunch or dinner option. And on a hot summer day, there’s nothing quite like an Asian-inspired shrimp salad to bring out the best flavors of the season.
So why not give this recipe a try? It’s the perfect combination of healthy, tasty, and satisfying that will leave you wanting more.
Prawn and Black Rice Salad With Vietnamese Dressing Recipe
- 2 cloves garlic, minced or crushed
- 2 fresh thai birds eye chiles or 2 other red chilies, finely sliced
- 4 cm ginger, approx finely minced (I just chopped the heck out of it)
- 4 tablespoons fish sauce
- 2 tablespoons lime juice (about 1 lime)
- 4 tablespoons water
- 2 tablespoons caster sugar
For the Salad
- 250 g nanjing black rice
- 500 g green or raw peeled prawns or 500 g shrimp
- 1/2 lemon, juice of
- To make the dressing sauce, simply mix all the ingredients together.
- Black Rice:
- Cook as per the instructions on the packet.
- Usually 25-30 minutes.
- Poach the prawns for 5 minutes in some simmering salted water to which you have added the juice of half a lemon.
- Cook the prawns until they are JUST cooked through but still very tender.
- Let both the rice and the prawns cool.
- Then give the dressing sauce a quick stir and spoon some over the rice, fork this through.
- Then tumble the prawns on top, spooning a little the remainder of the sauce over.
- Serves 2 as a main dish and 4 as a starter.