Rice Salad with Pineapple, Prawns, Curry and Mint
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Salad |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 200 g basmati
- 2 onion (s), finely diced
- 3 tablespoon oil
- 2 tablespoon curry powder, madras
- 1 tablespoon paprika powder, noble sweet
- 1 pineapple, cleaned, cut into cm cubes
- 1 red pepper (s), pitted, cut into cm cubes
- 1 can corn kernels, drained
- 0.5 ½ bunch mint, cut, some leaves as decoration
- 4 tablespoon lime juice
- 250 g prawn (s), peeled, with tail
- salt
- pepper
Print Recipe
Pin Recipe Instructions
- Heat 1 tablespoon of oil in a saucepan, add onions and rice and cook for 2 minutes. Sweat the curry and paprika powder briefly and deglaze with 650 ml of water. Boil the whole thing once and let it soak in the closed pot on the hot plate.
- Mix the pineapple, paprika, corn, mint, 1 tablespoon oil, lime juice into the rice and season well with salt and pepper.
- Sear the prawns in the remaining oil for 3 minutes and mix them with the salad. Decorate with mint leaves and serve lukewarm or cold.
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