www.martins-seafresh.co.uk
Fish Cooking and Recipes
15
Prawn and Rice Salad
INGREDIENTS
225g (8 oz) cooked peeled prawns, fresh or defrosted.
90g (3 1/4 oz) cooked long grain rice, chilled.
1 x 225g (8oz)
can
pineapple pieces, in natural
j
uice, drained.
1/2
cucumber, diced.
25g (1oz) mixed nuts, roughly chopped (optional).
1 x 15 ml (1 tablespoon) prepared french dressing.
A few whole prawns, to garnish.
METHOD
1.
In a large
bowl, mix together the prawns,
rice, pineapple, cucumber and nuts.
2.
Stir
in
the dressing.
3.
Garnish with prawns and serve with
crusty bread and salad.
15
