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Rice salad with fruit and crab

updated

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Ingredients for 4 servings:

  • 150 g long grain rice
  • 500 ml salt water
  • 2 tbsp mayonnaise
  • 2 tbsp crème fraîche
  • 1 tsp curry powder
  • 2 tbsp lemon juice
  • ½ tsp sugar
  • some ginger root, freshly grated
  • 1 pinch(s) of cayenne pepper
  • 1 large apple
  • 3 slices of pineapple
  • 150 g crab
  • 3 tbsp pumpkin seeds

Instructions

Working time approx. 50 minutes; Rest time approx. 30 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 1 hour 40 minutes

ideal for guests

Add rice to boiling salted water, cook for about 20 minutes, drain, and let cool. Combine mayonnaise, crème fraîche, curry powder, lemon juice, sugar, ginger, and cayenne pepper. Peel and dice the apple, and cut the pineapple into small pieces. Stir everything into the curry cream along with the rice, cover, and let it simmer. Finally, add the prawns. Roast the pumpkin seeds and sprinkle over the salad.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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