close
Advertisement
Shop Now
Magazine
 

Seafood rice salad

A colourful, crunchy vegetable salad tossed in a tastebud–tingling, Asian–style dressing, this dish gives a great vitamin boost. Soy sauce is high in salt, so no extra seasoning is needed for the dressing. It makes the perfect lunch or light dinner during the warmer months.

Seafood rice salad

Ingredients

  • 1 red capsicum (bell pepper), halved, seeded and thinly sliced
  • 1 yellow capsicum (bell pepper), halved, seeded and thinly sliced
  • 1 orange capsicum (bell pepper), halved, seeded and thinly sliced
  • 4 cups (360 g) bean sprouts, trimmed
  • 6 spring onions (scallions), thinly sliced
  • ½ telegraph (long) cucumber, cut into matchsticks
  • 250 g (8 oz) cooked king prawns (large shrimp), peeled and deveined, tails left intact
  • 1¾ cups (325 g) cooked long–grain white rice
  • 1 tablespoon sesame seeds, toasted
  • 2 tablespoons salt–reduced soy sauce
  • 1 tablespoon sesame oil
  • 1 tablespoon vegetable oil
  • 2 tablespoons sherry vinegar or rice vinegar
  • 1 tablespoon sweet chilli sauce or 1 small red chilli, seeded and finely chopped
  • 1 tablespoon honey
  • 2 teaspoons grated fresh ginger

Preparation

  1. To make the chilli dressing, put all of the ingredients into a small bowl and whisk well to combine.
  2. Set aside.
  3. Put all of the salad ingredients, except the sesame seeds, into a large bowl and toss to combine.
  4. Add the chilli dressing and toss again to coat the prawns and vegetables.
  5. Divide among serving plates and sprinkle the sesame seeds on top.
  6. Serve immediately.

Serves 4
Preparation: 15 minutes
Cooking: Nil



Source:

Low Fat No Fat Asian Cooking

Click here for more cookbooks...

More Recipes

Need To Lose Weight? Start With Butter In Your Coffee

Need Help To Lose Weight? Start With Butter In Your Coffee

It may sound strange - and downright disgusting - but wellness experts are singing the praises of this buttery beverage.

Tomato and pecorino clafoutis

Tomato and pecorino clafoutis

For this savoury version of a classic French batter pudding, sweet cherry tomatoes are baked in a light, fluffy batter flavoured with grated pecorino cheese. Make individual clafoutis, or one large one, and serve for a simple lunch or dinner with bread or boiled new potatoes and green beans.

Turkish eggplant and yogurt dip

Turkish eggplant and yogurt dip

Many versions of this creamy eggplant dip are to be found around the Mediterranean. This one is thickened with ground almonds, which add both texture and protein. Served with pita bread and crunchy vegetable crudités, the dip makes a delicious snack or starter.

Pecan waffles with maple and blackberry sauce

Pecan waffles with maple and blackberry sauce

Crisp, crunchy waffles, so popular in France, Belgium and North America, are a lovely treat for breakfast or brunch. To make these, you will need a waffle iron that can be used on the stove or an electric waffle maker.

Pistachio floating islands

Pistachio floating islands

In this version of the classic French pudding, îles flottantes, fluffy poached meringues studded with pistachios float on a creamy vanilla custard. A flourish of fresh blueberry coulis is the finishing touch to this sophisticated dessert.

Advertisement