Recipes

Encona Thai Style Prawn and Rice Salad

Cooking Time

15 minutes

Preparation Time

30 minutes

Serves

4

Ingredients

• 300g cooked Jasmine rice, chilled
• 250g of cooked king prawns
• 200g of cooked baby prawns
• 1 head of oriental cabbage, finely shredded
• 1 red pepper, finely shredded
• 2 carrots, coarsely grated
• 3 spring onions, finely, shredded
• 5 radishes, thinly sliced
• Handful of bean sprouts
• 2 hard boiled eggs, sliced into quarters
• Small handful of chopped basil, coriander and mint

For the dressing:
2• tbsp Encona Thai Sweet Chilli and Ginger Sauce
• 2 tbsp limejuice
• 2 tbsp groundnut oil
• 1 tbsp fish sauce
• ¾ tbsp sugar
• 1 garlic clove, crushed

Instructions

1) In a large serving bowl whisk all the ingredients together to make the dressing.

2) Add the prawns, oriental cabbage, red pepper and carrot.

3) Give the salad a good mix before adding the radish, spring onions, bean sprouts and herbs.

4) Finish the salad with sliced egg and serve.

Product Used

Encona Thai
Chilli and Ginger Sauce