1 cup long grain rice
1 x 185 g (6 oz) packet frozen peas
500 g (1 lb) cooked prawns
1 cup chopped celery
1 - 2 teaspoons curry powder (see below)
pinch of dry mustard
1 tablespoon lemon juice
3 tablespoons olive oil
salt
freshly ground pepper
1 x 185 g (6 oz) packet frozen peas
500 g (1 lb) cooked prawns
1 cup chopped celery
1 - 2 teaspoons curry powder (see below)
pinch of dry mustard
1 tablespoon lemon juice
3 tablespoons olive oil
salt
freshly ground pepper
method
1. Cook rice in a large saucepan of boiling, salted water for 12 to 15 minutes.
2. When tender, drain and rinse thoroughly.
3. Drain again and cool. Cook peas in boiling, salted water until tender, drain.
4. Shell and devein prawns, reserving 3 or 4 for garnish.
5. Combine all ingredients in a large mixing bowl, toss together lightly.
6. Season to taste with salt and pepper.
7. Chill and garnish with reserved prawns.
8. Serve in a salad bowl.
2. When tender, drain and rinse thoroughly.
3. Drain again and cool. Cook peas in boiling, salted water until tender, drain.
4. Shell and devein prawns, reserving 3 or 4 for garnish.
5. Combine all ingredients in a large mixing bowl, toss together lightly.
6. Season to taste with salt and pepper.
7. Chill and garnish with reserved prawns.
8. Serve in a salad bowl.
serving amount
serves: 4 - 6
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