Mustard Grilled Prawns Tropical Rice Salad
Ingredients
For the Prawns:
- 8 King Prawns
- 3 spoons olive oil
- 1 heaped spoonful of Dijon mustard
- 1 spoon red wine vinegar
- 50g soft brown sugar
- Juice of 1 lemon juice
- 1 small red onion finely chopped
For the Rice Salad:
- 1 cup Eurico White Long Grain Rice, cooked
- 1 mango, peeled and chopped
- 2 limes
- salt and pepper
- cayenne pepper to taste
- Cucumber
- Bell Pepper
- 1 small can pineapple rings
- 100g cashews, chopped
- 1 avocado diced
- 2 spoons golden raisins
- Lettuce leaves for serving
Method
- Mix all the rice salad ingredients together and chill before serving.
- Peel and vein the king prawns leaving only the tail on.
- Blend together the olive oil, mustard, vinegar, brown sugar, lemon juice, dill, fresh chili, onion into a smooth dressing.
- Pour over the prawns and thread into skewers. Grill for 3 minutes on each side.