🍽️ Fruity Prawn Salad with Rice, Cucumber, and Roasted Cashews

Name: Fruity Prawn Salad with Rice, Cucumber, and Roasted Cashews
Total time: 30 min
Yield: 4 servings
Ingredients: 150 g long-grain rice; salt; 200 ml coconut milk; 1 tsp green curry paste; 350 g ready-to-cook shrimp; 0.5 cucumber (peeled and diced); 1 red onion (peeled and sliced into strips); 4 tbsp chopped parsley; 1 lettuce (Batavia or head lettuce); 75 g cashew nuts

485 kcal · 30 min · 4 servings

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Ingredients

150 g long-grain rice
salt
200 ml coconut milk
1 tsp green curry paste
350 g ready-to-cook shrimp
0.5 cucumber (peeled and diced)
1 red onion (peeled and sliced into strips)
4 tbsp chopped parsley
1 lettuce (Batavia or head lettuce)
75 g cashew nuts

Instructions

1. Bring a pot of water to a boil and add a pinch of salt.
2. Add the rice to the boiling water and cook for 15 to 20 minutes until tender.
3. Pour the cooked rice into a colander and let it drain completely.
4. Wash the lettuce leaves under cold water and dry them thoroughly.
5. Heat a pan without fat and lightly roast the cashew nuts until they are fragrant.
6. Thoroughly mix the coconut milk with the curry paste in a large bowl.
7. Add the drained rice, cucumber pieces, prawns, and onion wedges to the coconut-curry mixture.
8. Fold in 1 tablespoon of parsley and mix everything gently until evenly coated.
9. Line a serving dish with the dry lettuce leaves.
10. Place the rice and prawn salad on top of the lettuce leaves.
11. Sprinkle the salad with the roasted cashew nuts and the remaining fresh parsley.
12. Serve the salad immediately while fresh.

Nutrition per serving

kcal: 485
Protein: 23 g · Fett/Fat: 25 g · Carbs: 47 g