Rice salad with prawns

Total time: 30m
Preparation Time: 30m

For 4 people

Nutritional Information

Contains 439 Kcal, 15g Protein, 53g Carbohydrates, 17g Fat


  • Rice
  • 200 g perfumed rice
  • 1.5 litres water
  • 2 tsp salt
  • 1 red chilli pepper, deseeded, thinly sliced
  • 1 stick lemongrass sticks, core finely chopped
  • Sauce
  • 3 tbsp olive oil
  • 2 lime, rinsed with hot water, dabbed dry, use a little grated zest and juice
  • 1 mangoes, diced
  • 1 bunch coriander, finely chopped
  • salt and pepper to taste
  • Prawns
  • 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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  • Rice

    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.
  • Sauce

    Combine the lime zest and juice with the oil in a bowl. Add the mango, coriander and rice, mix, season with salt.
  • Prawns

    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.

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Due to seasonality or for logistical reasons it can occur that an ingredient is not available for this recipe. We thank you for your understanding and apologise for any inconvenience.

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