Preparation
- Put the rice into a large lidded sauce pan and cover with cold water by about an inch. Add 1 tsp of chilli flakes, bring to the boil with a lid on then simmer for 8-10 minutes.
- Turn off the heat, drain and spread out onto a large baking tray to cool quickly, then fluff the rice up with a fork once cool.
- Meanwhile, mix the diced red onion with a few tbsp of water and the juice of half a lemon. Leave to stand until ready to serve.
- When the rice has cooled, pour into a large mixing bowl and mix in the juice 1 lemon for some zing, the cucumber for some added crunch, half the coriander and carrot ribbons then toss together.
- Season with salt and pepper. For the dressing, mix the garlic, tangy yoghurt, ½ lemon juice and zest from 1 lemon together and season.
- Top the salad with the prawns, the remaining coriander leaves and diced onion and drizzle over the dressing.
