CRISPY NERO BLACK RICE SALAD WITH PRAWNS
Ingredients
Preparation
First, cook the black rice in lightly salted boiling water. Don't rinse the rice, and make sure the water maintains a gentle rolling boil for about 18 to 20 minutes. Once the rice is cooked through, drain it and allow it to steam dry until it reaches room temperature. If possible, avoid refrigerating it and use it straight away.
Thinly slice the red onion and leave it to marinate with the lemon juice and a pinch of salt for about 20 minutes. This will mellow its pungent flavour.
Peel the mango and avocado and cut them into rough cubes. Finely slice the chilli, then rinse and pat dry the basil leaves. Set everything aside until ready to assemble.
Devein the prawn tails, then fry them in a large pan with the garlic and olive oil until golden on both sides, about 3 minutes. Season with salt and pepper, then deglaze with the white wine. Allow the alcohol to evaporate for about 30 seconds before turning off the heat. Don't discard the cooking juices left in the pan—that's where much of the flavour is.
For the dressing, dissolve a pinch of salt and pepper in the lemon juice, then add the zest and olive oil. Whisk until lightly emulsified.
To make the crispy black rice garnish, overcook a portion of the rice by about 10 extra minutes until very soft and fluffy. Once completely cold, lightly coat it with the olive oil and air fry at 200°C for about 8 minutes, stirring halfway through. Add the mixed seeds and cook for a further 2 minutes, until everything is crisp and golden.
To serve, divide the black rice between four bowls and top with the avocado, mango, marinated onion, chilli, basil and prawns. Spoon over the reserved prawn cooking juices, drizzle with the lemon dressing, and finish generously with the crispy black rice garnish. Toss everything together just before eating and enjoy.
Chef’s tip: If you refrigerate the cooked black rice, I suggest bringing it back to a warm serving temperature in the microwave to revive it slightly, as it tends to become firm when cold. The crispy black rice garnish can be made in advance and will keep well for over a week in an airtight container.
