加香菜跟花生and other veggies
Ingredients:
For the Vietnamese dipping sauce/ dressing
* 2 cloves garlic, minced or crushed
* 2 fresh Thai birdeye chillies or other red chillies, finely sliced
* approx. 4cm fresh ginger, finely minced
* 4 tablespoons fish sauce
* 2 tablespoons lime juice (about 1 lime)
* 4 tablespoons water
* 2 tablespoons caster sugar
for the salad
* 250g Nanking black rice /li>
* 500g raw, peeled prawns
* salt
* juice of half a lemon
Instructions:
To make the sauce, simply mix all the ingredients together. It doesn�t get much less complicated than that, frankly.
Well, there is the small matter of the rice and prawns. The rice you just cook by following the instructions on the packet; the prawns you poach in some simmering salted water, to which you�ve added the juice of half a lemon, for 5 minutes or so or until just cooked through but still very tender. Let both rice and prawns cool, then give the sauce a quick stir and spoon some over the rice, fork this through and then tumble the prawns on top, spooning a little more sauce over as you go
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