- 70g long-grain rice
- Chilli flakes
- 1/2 tsp paprika
- 1 tbsp sun-dried tomato paste
- 1 tbsp olive oil
- 1/2 lime
- 50g baby corn
- 2 spring onions, sliced
- 80g peeled, cooked large prawns
- Bunch of coriander
- Boil long-grain rice in salted water with pinch of chilli flakes (optional) for 10 mins, or according to packet instructions. Drain and stir in paprika, sun-dried tomato paste, olive oil and zest and juice of a lime. Leave to cool.
- Boil baby corn for 2 mins, drain and cool in cold water, before roughly slicing. Mix the corn, spring onions, cooked large prawns and a bunch of coriander (leaves only) into the cooled rice and chill until ready to serve.