Ingredients:
- 2 tbsp Oil
- 225 gms Rice
- 1 tbsp Chives
- 100 gms Prawns
- ½ tsp Onion salt
- 1 tsp Celery Salt
- 25 gms Red Pepper
- 2 tsp Tomato purée
- 1 tbsp Cream(soured)
- 25 gms Green Pepper
- Salad leaves (Lettuce)
- 1 tbsp White wine vinegar
- ½ tsp Black Pepper powder
- 15 pitted Black olives, halved
Method:
- Place rice in a pan of boiling water, cover and simmer for 12-15 minutes or until just soft but not starchy. Rinse with cold water and leave to drain.
- Place oil, vinegar, onion salt, Black Pepper and celery salt in a small bowl and whisk lightly to mix.
- Transfer the rice into a large bowl and stir in the dressing. Add the chopped peppers and black olives.
- Place the soured cream and tomato purée in a small bowl. Mix together then stir into the rice salad. Carefully stir in the shrimps and chives.
- Serve on a bed of lettuce.
Tip: Use a shallow four to five-inch pot with a large opening, and cook shrimp uncovered to lessen the fishy odor.