Curried seafood and rice salad.
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1½ | cup | Rice |
| 1 | pinch | Saffron |
| 250 | grams | Prawns |
| 125 | grams | Scallops |
| 3 | Shallots | |
| 1 | Red pepper | |
| 1 | Green pepper | |
| 1 | tablespoon | Chopped chives |
| Salt and pepper | ||
| ¼ | cup | Bottled French Dressing |
| ½ | teaspoon | Curry powder |
| ¼ | teaspoon | Cumin |
| 1 | pinch | Cardamon |
| 1 | pinch | Coriander |
| Salt and pepper | ||
Directions
CURRY DRESSING
I could only find two recipes that specifically call for shallots by name.
Both recipes are from a book that I purchased in South Africa a while back.
It is called Peacemeals - Ethnic Recipes.A compilation of recipes from the ladies of The Church on the Rock,Edenvale,in celebration of peace and reconciliation.
cook the rice the day before.
Cook rice with saffron turmeric.Drain and allow to cool.Shell and devein prawns and chop into large pieces.Cover scallops with boiling water and allow to stand for two minutes.Drain and pat dry.Cut the scallops in half.Finely chop the _shallots_ and peppers.Combine all the ingredients in a large bowl.Combine all the salad dressing ingredients in a screw top jar and shake well until all are well combined.Add curry dressing to the salad ,and toss well.Season before serving.
Serves six By Margaret Wilson.
Posted to CHILE-HEADS DIGEST V3 #255 by <Brian_Cox@...> on Mar 04, 97.