Rice salad with prawns, zucchini and ginger

Name: Rice salad with prawns, zucchini and ginger
Yield: 2
Cuisine: En
Ingredients: 160 g parboiled rice; 350 g prawns, to be cleaned; 1 zucchini (about 300 g); Grated ginger root, to taste; Extra-virgin olive oil, as needed; Black pepper; Sesame seeds, as needed; Fresh ginger (a 3–4 cm piece of peeled root); 4–5 tablespoons extra-virgin olive oil; Juice of 1/2 lemon

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Main Dish

Very Easy

838 Kcal

Rice salad with prawns, zucchini and ginger is a light and nutritious dish, ideal for summer: carbohydrates, protein and vegetables all in one fresh, flavorful recipe. You can eat it as soon as it is ready if you are at home, or keep it in the refrigerator for a few days and take it with you to the beach for a lunch under the beach umbrella. For this version of rice salad, we’ve marinated the prawns with ginger, olive oil and lemon juice to give them a special flavor. Follow the step-by-step instructions to make it.

Preparation

First, clean the prawns: rinse them under running water, then remove the heads, legs, shells and intestinal veins.
Next, marinate the prawns. Peel the ginger root, cut it into slices and place them in a container. Add the lemon juice, oil and prawns. Mix well with a spoon, cover the container (if it has no lid, cling film will do) and leave to marinate in the refrigerator for at least 3 hours; overnight is even better.
Cook the rice in salted water and drain it while still al dente (follow the cooking instructions on the package and drain it a couple of minutes early). Then leave it to cool.
Meanwhile, cut the zucchini into small cubes. Sauté them in a pan with a drizzle of oil for a few minutes, stirring occasionally. Add a glass of water and continue cooking over high heat until all the water has been absorbed (about 6–7 minutes).
Remove the marinated prawns from the marinade, discard the ginger and add the prawns to the zucchini. Stir, cover with a lid and cook for 5–6 minutes, stirring occasionally.
Finish cooking uncovered for a few minutes (make sure some of the cooking liquid remains; it will help flavor the rice salad).
Place the cooled rice in a bowl and add the zucchini and prawns. Mix well, folding from the bottom up with two spoons. Grate some ginger over the rice salad and stir again.
Leave to cool completely, then refrigerate. Before serving, sprinkle the rice salad with zucchini, prawns and ginger with sesame seeds. Enjoy!

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FAQ ❓

How long can I keep rice salad with prawns, zucchini and ginger?

Rice salad with prawns, zucchini and ginger can be kept in the refrigerator for up to 1–2 days. Since it contains seafood, it is important to store it in an airtight container and keep it thoroughly chilled. Before serving it again, stir it and see whether it needs a drizzle of extra-virgin olive oil.

What kind of rice should I use for rice salad?

Parboiled rice is recommended for cold rice salad because it holds its shape well when cooked and the grains stay separate. Alternatively, you can choose rice specifically intended for salads, which is readily available in supermarkets.

How do I devein prawns?

To clean the prawns, gently score their backs with a small knife and remove the black vein with the tip of a toothpick. This helps ensure the prawns are clean and have a more delicate flavor.

What should I do if the rice salad is too dry?

If the rice salad is dry, add a drizzle of extra-virgin olive oil and a few drops of lemon juice. Stir well before serving: the dressing will make the dish more aromatic, fresh and moist.

How do I cool rice for rice salad?

After cooking, drain the rice and spread it in a thin layer on a baking sheet. This will help it cool faster and keep the grains separate. Alternatively, you can use a cold-water bath by placing the bowl of rice over a larger container filled with cold water.

Can I cool rice under running water?

It is best to avoid cooling rice under running water. This method can wash away some of the starch and flavor, making the grains less tasty and sometimes stickier. For a good rice salad, the grains should be al dente and separate.

Can I make rice salad with prawns ahead of time?

Yes, you can make rice salad with prawns, zucchini and ginger a few hours ahead. In fact, a short rest in the refrigerator helps the flavors meld. However, we recommend adding a drizzle of oil or lemon juice, if needed, shortly before serving to keep it fresh and aromatic.