Nigella Lawson - Recipes (Engl)

NIGELLA LAWSON cooks Prawn And Black Rice With Vietnamese Dressing, Pasta with Mussels, Black Rice and Squid Rings, Anglo-Italian Trifle, Black and Blue Beef.

Prawn And Black Rice With Vietnamese Dressing Recipe

Serves 2 as a Main Course; 4 as a starter

Ingredients

For the Vietnamese dipping sauce/ dressing
2 cloves garlic, minced or crushed
2 fresh Thai birdeye chillies or other red chillies, finely sliced
approx. 4cm fresh ginger, finely minced
4 tablespoons fish sauce
2 tablespoons lime juice (about 1 lime)
4 tablespoons water
2 tablespoons caster sugar

For the salad

250g Nanking black rice
500g raw, peeled prawns
salt
juice of half a lemon

How to cook prawn and black rice salad with Vietnamese dressing:

1. To make the sauce, simply mix all the ingredients together. It doesn't get much less complicated than that, frankly. Well, there is the small matter of the rice and prawns.

2. Just cook the rice by following the instructions on the packet.

3. Poach the prawns in some simmering salted water, to which you've added the juice of half a lemon, for 5 minutes or so or until just cooked through but still very tender.

4. Let both rice and prawns cool, then give the sauce a quick stir and spoon some over the rice, fork this through and then tumble the prawns on top, spooning a little more sauce over as you go.

Part 1



Part 2



Part 3