Ingredients
- 1 red capsicum (bell pepper), halved, seeded and thinly sliced
- 1 yellow capsicum (bell pepper), halved, seeded and thinly sliced
- 1 orange capsicum (bell pepper), halved, seeded and thinly sliced
- 4 cups (360 g) bean sprouts, trimmed
- 6 spring onions (scallions), thinly sliced
- ½ telegraph (long) cucumber, cut into matchsticks
- 250 g (8 oz) cooked king prawns (large shrimp), peeled and deveined, tails left intact
- 1¾ cups (325 g) cooked long–grain white rice
- 1 tablespoon sesame seeds, toasted
- 2 tablespoons salt–reduced soy sauce
- 1 tablespoon sesame oil
- 1 tablespoon vegetable oil
- 2 tablespoons sherry vinegar or rice vinegar
- 1 tablespoon sweet chilli sauce or 1 small red chilli, seeded and finely chopped
- 1 tablespoon honey
- 2 teaspoons grated fresh ginger
Preparation
- To make the chilli dressing, put all of the ingredients into a small bowl and whisk well to combine.
- Set aside.
- Put all of the salad ingredients, except the sesame seeds, into a large bowl and toss to combine.
- Add the chilli dressing and toss again to coat the prawns and vegetables.
- Divide among serving plates and sprinkle the sesame seeds on top.
- Serve immediately.