Prawn Rice Salad


We like to eat this colourful prawn rice salad as a main meal but it would be great as a side salad too. You can vary the salad ingredients slightly but try to always retain the apple as it supplies the necessary sweetness. The dressing is an unusual and delicious combinations of flavours. If prawns don't suit your budget then use diced cold meat.

Prawn Rice Salad









Preparation time: 15 minutes
Cooking time: 20 minutes
Quantity: Serves 8

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2 cups uncooked, long grain rice
2 teaspoons curry powder
1 teaspoon turmeric
1 teaspoon salt
1 cup frozen peas
1 cup frozen corn kernels
4 spring onions, finely chopped
2 celery sticks, diced small
2 carrots, grated
1/2 red capsicum, diced small
1 red apple diced small (leave the skin on)
1 kg prawns, weighed prior to peeling
Salt and pepper to taste

1 teaspoon sesame oil
3 tablespoons of mild tasting oil
2 tablespoons lemon juice
2 tablespoons soy sauce
1/4 teaspoon ground ginger
1 tablespoon runny honey



Bring 2 - 3 litres of water to the boil in a large saucepan. Add the rice, curry powder, turmeric and salt and cook until the rice is tender which will be roughly 12 minutes. Stir every couple of minutes. Drain the rice, rinse it, drain again and let it cool.

Whilst the rice is cooking peel and de-vein the prawns. Reserve some of the peeled prawns for decoration but cut the remaining prawns into segments about 1.5 to 2 cms. long.

Cook the peas and corn according to the directions on the packet. Drain and cool.

Place the dressing ingredients in a jar and shake very well.

In a very large bowl combine the rice and all the vegetables plus the prawns. Mix gently but thoroughly. Drizzle the dressing through the rice salad and, again, mix lightly. Adjust the taste with salt and pepper.

Serves 8 as a main meal or 20+ as a side salad.



Don't use a strong oil such as extra virgin olive oil. The smell and taste are way too powerful. Left over rice salad is fantastic taken to work or school for lunch the next day.


Food Facts:

Rice is a staple food for over 50% of the world's population. There are many varieties of rice but the most widely used rice is long grained rice. The grains are five times as long as they are wide. Jasmine rice is a popular form of long grained rice. It is fragrant and is used extensively in Thai cuisine. Basmati rice is another popular long grained rice. It is grown in the foot hills of the Himalayas and is aged for twelve months after harvest. Arborio rice is a fat, short grained rice which is used in making risottos. Red rice comes from France and is a hard grain which takes about an hour to cook. Wild rice is not a true rice. It comes from an aquatic grass grown in North America. Wild rice is extremely nutritious containing all eight essential amino acids. Brown rice is more nutritious than white rice because it still retains the rice bran and germ which processing (into white rice) removes.



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