Wild Rice Prawn Salad
featuring Chef Temmy
1. Cook the rice according to package instructions.
2. Heat the oil in a frying pan over a medium-high heat and fry the prawns, salad onions, and chilli flakes for 2-3 minutes until the prawns are cooked through. Add cauliflower and cook for a further 4 minutes.
2. Stir the prawns into the warm rice with the coriander and lime zest and juice. Season and serve immediately.
1 cup wild rice
1 small cauliflower, cut into small florets
100g large prawns, deveined
2 medium carrots, cubed
1 salad onion, sliced
1 cup mixed salad leaves
3 tablespoon extra virgin olive oil
1 teaspoon chilli flakes
Lime Zest and Juice from 1 Lime
Salt and black pepper to taste
Chef Stone’s Secret Spice™️