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Prawn and black rice salad with Vietnamese dressing

Nigella Lawson from Forever Summer with Nigella
Black rice and a chilli-speckled dressing combine to make this simple but stylish salad from Nigella Lawson

Prawn and black rice salad with Vietnamese dressing

Method

1. To make the sauce, simply mix all the ingredients together. It doesn't get much less complicated than that, frankly.

2. Well, there is the small matter of the rice and prawns. The rice you just cook by following the instructions on the packet.

3. The prawns you poach in some simmering salted water, to which you've added the juice of half a lemon, for 5 minutes or so or until just cooked through but still very tender.

4. Let both rice and prawns cool, then give the sauce a quick stir and spoon some over the rice, fork this through and then tumble the prawns on top, spooning a little more sauce over as you go.

Cooks Notes: You could have the rice hot, the hot prawns, too, just stirred through with the cold dipping sauce-turned-dressing; you could forgo the fish part and turn this vegetarian by adding some soft, jade chunks of avocado to the cold black rice and chilli-speckled dressing.

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Serves: 2 as a main course, 4 as a starter

Prep: 10 min
Cook: 15 min

Ingredients

For the Vietnamese dipping sauce/dressing

2 garlic clove, minced or crushed
2 bird's eye chilli, or other red chillies, finely sliced
4 cm Ginger, fresh, finely minced
4 tbsp Fish Sauce
4 tbsp fresh lime juice, (about 1 lime)
2 tbsp water
2 tbsp caster sugar