You can make this rice salad vegetarian by omitting the shrimp and substituting a little salt for the fish sauce. You can also make it with leftover chicken or turkey.
2 people made this
1/2 cup rice wine vinegar
1/2 cup fish sauce
1/4 cup sesame oil
1/4 cup chilli oil
1/4 cup lime juice
2 cups long grain rice
1/2 cup spring onions, thinly sliced
1/3 cup carrots, diced
1/2 cup red capsicum, diced
1 chilli pepper, seeded and finely diced
1/4 cup mint, finely diced
1/4 cup coriander, finely diced
400g cooked prawns
1/3 cup peanuts, roughly chopped
- In a small bowl, whisk together the vinegar, fish sauce, sesame oil, chilli oil and lime juice.
- Cook the rice until done, about 12 minutes. Drain and let cool slightly. Add 1/3 of the dressing and toss the rice. Let cool completely.
- Place the rice in a serving bowl and add the spring onions, carrots, capsicum, chilli, mint, coriander and prawns. Toss with the remaining dressing.
- To serve, divide between 6 bowls and sprinkle with chopped peanuts.
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