Black Rice, Kaffir Lime Leaf and Prawn Salad

, from Issue #56. August, 2015
Photography by Aaron McLean.
Black Rice, Kaffir Lime Leaf and Prawn Salad

Bursting with the bright flavour of kaffir lime leaves, juicy mango and plump prawns, this nutty, chewy black rice salad is stunning.

Serves: 4


1 cup black rice

2 double (4) kaffir lime leaves
1 long red chilli
2 tablespoons lime juice
1 tablespoon brown sugar
1 tablespoon soy sauce
1 tablespoon fish sauce
2 tablespoons vegetable oil

2 tablespoons olive oil
16–20 large raw peeled prawns, tail on
1 mango, peeled
2 spring onions, sliced thinly
½ small red onion, sliced thinly
handful fresh coriander leaves
lime wedges (optional)


Dressing: Remove the centre stem of the kaffir lime leaves. Roll the leaves up and shred finely then chop very finely. Halve the chilli and remove the seeds. Slice one half thinly and chop the other half finely. 

Whisk all the remaining ingredients in a bowl to dissolve the sugar then add the kaffir lime leaves and the chopped chilli. Reserve the sliced chilli.

Rice: Follow the instructions on the packet for cooking the rice. When cooked, tip into a large bowl and stir in half the dressing. Cool.

Salad: Heat the oil in a sauté pan. Season the prawns and cook until just cooked through.

Transfer to a shallow bowl and pour over the remaining dressing. Cool, stirring occasionally. 

Cut the cheeks off the mango. Slice one cheek thinly and dice the other.

To serve: Add the diced mango, spring onions, red onion and coriander to the rice. Combine gently and place on a serving platter. Arrange the sliced mango and the prawns with their dressing alongside then scatter over the sliced chilli. Garnish with extra coriander and lime wedges if desired.