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Rice salad with prawns
30 m active | 30 m total
Nutrition facts per serving:
  • Energy in kcal about 439
  • Fat about 17g
  • Carbohydrates about 53g
  • Protein about 15g
This is needed
This is needed for 4 people
  • 1.5 litres water
  • 200 g perfumed rice
  • 1 stick lemongrass, core finely chopped
  • 1 red chilli pepper, deseeded, thinly sliced
  • 2 tsp salt
  • 2 lime, rinsed with hot water, dabbed dry, use a little grated zest and juice
  • 3 tbsp olive oil
  • 1 mangoes, diced
  • 1 bunch coriander, finely chopped
  • salt and pepper to taste
  • 0.5 tbsp olive oil for frying
  • 250 g shelled, raw prawns
  • 0.5 tsp salt
  • a little pepper
  • 50 g salted peanuts, roughly chopped
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And that's how it's done
And that's how it's done
Rinse the rice in a sieve under cold running water until the water runs clear, drain well. Bring the water, salt and lemongrass to the boil. Add the rice, boil until almost soft. Add the chilli pepper, cook for a further 1 min. Drain the rice, rinse with cold water.
Combine the lime zest and juice with the oil in a bowl. Add the mango, coriander and rice, mix, season with salt.
Heat the oil in a non-stick frying pan, sauté the prawns for approx. 3 mins., season, serve with the rice salad. Scatter over the peanuts.