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    Eat Love Eat » Salads

    Sticky Rice Salad with Spicy Prawns

    Published: Apr 1, 2016, Last Modified: April 2, 2022, By Sasha Hooper · This post may contain affiliate links.

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    Sticky Rice Salad with Spicy Prawns - this simple recipe combines sticky sushi rice, fresh veggies and spicy prawns for a healthy and flavoursome lunch dish! | eatloveeats.comHow on Earth is it April already? I swear the days are flying past at an alarming rate. But anyway. It's April Fools' Day! I have to say, I am nowhere near organised enough to even think of planning any kind of prank. Which I'm sure my husband is grateful for! I did have a good giggle this morning though as I logged into instagram - Jamie Oliver had posted a very convincing 'placenta pie' and was proclaiming its benefits of being a protein source for meat eaters, vegetarians and vegans alike! Very amusing indeed. Speaking of instagram, I would really love for you to come and follow along with me if you aren't already, for yummy photos of food like this sticky rice salad with spicy prawns! Thank you!Sticky Rice Salad with Spicy Prawns - this simple recipe combines sticky sushi rice, fresh veggies and spicy prawns for a healthy and flavoursome lunch dish! | eatloveeats.comSticky Rice Salad with Spicy Prawns - this simple recipe combines sticky sushi rice, fresh veggies and spicy prawns for a healthy and flavoursome lunch dish! | eatloveeats.comSo now for the details of this Sticky Rice Salad with Spicy Prawns! The inspiration for this salad came from one of those days when I didn't feel like making a packed lunch for work (we always take a packed lunch to work) and instead chose to pick something up from the supermarket. You know those days, when you know you are going to end up being disappointed by the pathetic packaged item you choose to buy, but you just can't muster up the energy to prep some food? Plus, the fridge was basically empty anyway (excuses, excuses).

    So I ended up with a box of sticky sushi rice topped with teriyaki chicken and a meagre portion of grated carrot and pickled ginger. Totally not something I would normally pick up (hummus and veggies and quinoa is way more my kinda thing) but it was actually pretty tasty, despite being desperately lacking in greenery. Plans to reproduce and wildly improve it were quickly formulated in my mind and here is the delicious result.Sticky Rice Salad with Spicy Prawns - this simple recipe combines sticky sushi rice, fresh veggies and spicy prawns for a healthy and flavoursome lunch dish! | eatloveeats.comI've never actually cooked with sushi rice before. Asian food generally isn't my comfort zone. I love it, but I'm far more likely to just make Mexican food than Asian. But my oh my, isn't sushi rice the best?! I lovelovelove how sticky and chewy it is. So good! And topped with smoky, spicy gochujang chilli prawns, a copious helping of fresh veggies and a zingy dressing it is over the top good!

    This is so simple, so easy and so perfect for packed lunches so that I (and you!) never need buy an over-priced packaged version again (unless of course I/you open the fridge to be greeted by nothing more than tumbleweed, a jar of goose fat and some limp celery, yum!). Adding all of the pickled and briney things like the pickled ginger from the original version can only serve to improve this dish, but I didn't have any. If you do, go to town, but if you don't, you must give this a try anyway! And I think it goes without saying, but if prawns aren't your thing, just use something else. Cover chicken or salmon or tofu or whatever you fancy in gochujang paste and devour!Sticky Rice Salad with Spicy Prawns - this simple recipe combines sticky sushi rice, fresh veggies and spicy prawns for a healthy and flavoursome lunch dish! | eatloveeats.com

    Sticky Rice Salad with Spicy Prawns

    Sticky Rice Salad with Spicy Prawns

    A lovely light rice salad with sticky gochujang prawns, simple and delicious.
    5 from 1 vote
    Print Recipe Pin Recipe ⭐️ Rate Recipe
    Prep Time: 15 minutes
    Cook Time: 20 minutes
    Total Time: 35 minutes
    Servings: 2
    Author: Sasha Hooper

    Equipment

    • Sauce pan
    • Frying pan

    Ingredients 

    • 150 g sushi rice, (¾ cup) rinsed and drained
    • 250 ml water, (1 cup)
    • 12 king prawns, shelled and de-veined
    • 2 teaspoons gochujang paste
    • ½ teaspoon light soy sauce
    • ½ teaspoon shaoxing rice wine
    • 1 tablespoon groundnut or rapeseed oil
    • 1 carrot, shredded
    • 1 red or yellow bell pepper, or a mixture, shredded
    • 60 g frozen edamame/soya beans, (½ cup) defrosted
    • 1 avocado, diced
    • 2 spring onions, sliced
    • coriander leaves and sesame seeds, to finish

    For the dressing

    • 1 clove garlic, crushed or finely grated
    • a small piece of ginger, finely grated
    • 4 teaspoons rice vinegar
    • 2 teaspoons light soy sauce
    • 1 teaspoon toasted sesame oil
    • 1 teaspoon light brown sugar, or use honey

    Instructions

    • Place the sushi rice into a small saucepan with the water and a pinch of salt. Bring to the boil then cover tightly with a lid or a piece of foil and reduce the heat as far as it will go. Leave to cook gently for 20 minutes. Once cooked, leave to steam with the lid/foil on for about 10 minutes. Set aside to cool.
      150 g sushi rice, 250 ml water
    • In a small bowl, mix the prawns with the gochujang paste, soy sauce and shaoxing rice wine. Leave to marinate whilst the rice cooks.
      12 king prawns, 2 teaspoons gochujang paste, ½ teaspoon light soy sauce, ½ teaspoon shaoxing rice wine
    • Whilst the rice is cooling, heat the oil in a wok or frying pan until shimmering. Add the prawns and cook on high heat for about a minute, until cooked through.
      1 tablespoon groundnut or rapeseed oil
    • Serve the rice into bowls and top with the shredded vegetables, edamame beans, diced avocado and sliced spring onions. Top with the cooked prawns.
      1 carrot, 1 red or yellow bell pepper, 60 g frozen edamame/soya beans, 2 spring onions, 1 avocado
    • Mix all of the dressing ingredients together and drizzle over the top of the salad bowls. Finish with sesame seeds and chopped coriander leaves, if liked.
      1 clove garlic, a small piece of ginger, 4 teaspoons rice vinegar, 2 teaspoons light soy sauce, 1 teaspoon toasted sesame oil, 1 teaspoon light brown sugar, coriander leaves and sesame seeds
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    Notes

    Gochujang is a spicy, intensely flavoured Korean chilli paste. If you can't find it, feel free to substitute another chilli sauce of your liking. But do try and find the gochujang as it is delicious!

    Nutrition

    Calories: 664kcal | Carbohydrates: 90.2g | Protein: 33.8g | Fat: 20.7g | Saturated Fat: 2.5g | Polyunsaturated Fat: 3.9g | Monounsaturated Fat: 11.1g | Cholesterol: 161mg | Sodium: 489.3mg | Potassium: 1735.9mg | Fiber: 11.6g | Sugar: 9.2g | Vitamin A: 625.4IU | Vitamin C: 204.8mg | Calcium: 210.4mg | Iron: 4.5mg
    Course Dinner, Lunch, Main Course
    Cuisine Asian
    Did you make this recipe?Leave a comment below with how you got on and don't forget to give the recipe a rating ⭐️⭐️⭐️⭐️⭐️. You can also tag @eatloveeats on Instagram - we love to see your creations!

    Sticky Rice Salad with Spicy Prawns - this simple recipe combines sticky sushi rice, fresh veggies and spicy prawns for a healthy and flavoursome lunch dish! | eatloveeats.com

     

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    Comments

    1. Kelly says

      April 05, 2016 at 11:18 pm

      Oh yeah---awesome photos!!!
      I've been looking for a 'healthy' asian inspired chicken dish. Do you think I could make a non-spicy version of this with chicken? Maybe a teriyaki flavor???

      Reply
      • Sasha says

        April 06, 2016 at 8:48 am

        Thanks so much, Kelly! Since the original dish which inspired this came with teriyaki chicken, I'd say that would be perfect! Enjoy 🙂

        Reply
    2. kelly | kelly's ambitious kitchen says

      April 02, 2016 at 4:45 pm

      5 stars
      your photos are absolutely stunning! ..and this recipe went straight to the top of my 'to try' list!

      Reply
      • Sasha says

        April 02, 2016 at 5:02 pm

        Thank you so much Kelly! I hope you love the recipe - let me know what you think!

        Reply

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