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The restaurant uses Argentinian Scarlets in this recipe to create a sweet lobster flavour or Sicilian red prawns. This recipe uses black rice - for more information on sourcing this ingredient, read our guide on what is black rice and where to buy it.

Looking for more prawn recipes? Try our garlic prawns, prawn tacos and tandoori king prawns.

  • 120g wild rice
  • 200g cherry tomatoes
    halved
  • a handful of leaves basil
  • 1 lemon
    juiced
  • 1 tbsp olive oil
  • 400g raw whole shell-on tiger prawns

SALSA

Nutrition: per serving

  • kcal241
  • fat6.6g
  • saturates1g
  • carbs24.2g
  • sugars2.1g
  • fibre2.4g
  • protein20.1g
  • salt0.5g

Method

  • step 1

    Cook the rice in a large pan of boiling water for 30 minutes or until the grains begin to burst from their skins and are cooked. Drain really well, run under cold water until cool, then drain again.

  • step 2

    For the salsa, heat a BBQ or griddle pan to high and grill the chillies for 8-10 minutes, turning, until really charred. Put into a bowl, cover and leave for 20 minutes. Peel, remove the seeds and finely dice. Put into a bowl with the vinegar, oil and some seasoning.

  • step 3

    Put the cherry tomatoes into a bowl with the basil leaves, lemon juice, olive oil and some seasoning, and mix until combined. Gently fold through the cooked rice.

  • step 4

    Heat a BBQ or griddle pan to high and cook the prawns for 1-2 minutes on each side until charred, pink and cooked through. Put the rice salad onto 4 plates, adding the prawns and drizzling over the salsa to serve.

*This recipe is gluten-free according to industry standards

Discover more of our impressive prawn recipes here...

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