Use a pack of ready-cooked or left-over rice to put a super-fast (and low calorie) king prawn salad together. Make it green with edamame beans, cucumber and avocado
Ingredients
250g cooked basmati rice
150g cooked peeled king prawns
¼ cucumber, diced
2 spring onions, chopped
50g edamame beans, defrosted if frozen
6 radishes, chopped
½ avocado, diced
to serve (optional) black sesame seeds
DRESSING
2 tbsp rice vinegar
1 tbsp toasted sesame oil
1 tbsp mirin
chopped to make 1 tbsp pickled ginger
Step by step
Whisk the dressing ingredients together in a small bowl.
If using a pouch, heat the rice following pack instructions then tip into a bowl and break up. Cool until just-warm, add half the dressing and toss.
Add the prawns and veg, and toss again. Divide between two plates and spoon over the rest of the dressing. Sprinkle with sesame seeds to finish, if you like.
