Prawn skewers with rice salad remind me of home…
…not my family’s home, because braised pork belly hot-pot would remind me of that, I mean home as in Australia. This dish embodies Australian cooking to me – the taste of the sea, the freshness of lemon zest and the fusion of Mediterranean and Asian flavours. Every time I cook this dish, I am transported back home to a busy restaurant, dining alfresco in the summertime…
This one’s from my first Bill Granger book, Open Kitchen. It’s a real gem. There’s quite a lot of preparation but it’s still simple because there’s not very much room for error.
I cheat a little because I use a toaster instead of grilling the bread – same effect, but a lot quicker. You’ll also find that there are a lot of spare breadcrumbs in the final mixture. Don’t waste them whatever you do! They add a yummy crunchy texture to the rice salad at the end
For the rice salad, I am always a little more generous with the olive oil and lemon juice. The most difficult part? Tasting it. It’s hard to stop feeding yourself!
This time, I served the prawns with some halved cherry tomatoes and also sprinkled some Peri-Peri sauce on the rice for some extra kick.
Here’s the recipe: