Prawn and Rice Salad
|Cooked long grain rice||1⁄2 Pound|
|Cooked peas||3 Ounce|
|Chopped parsley||2 Tablespoon|
|Prawns||1 Pound (Or 1 Pint)|
Saute finely chopped onions in 1 oz. (2 tablespoons) heated butter until lightly browned; remove from pan.
Add remaining butter to pan.
Fry sliced mushrooms in this until tender (about 3 minutes).
Spoon onion and mushroom mixture into rice, adding pan juices as well.
Mix in peas, chopped green pepper, parsley, chopped ham and shelled prawns (shrimps) (reserving about 1 dozen with tails still on for garnishing).
Mix together lightly, pour over enough French dressing to moisten; mix lightly.
Arrange rice in ring on large platter.
Surround with shredded lettuce and alternate slices of tomato and cucumber.
Fill centre of ring with shredded lettuce, arrange reserved prawns in crown shape on top of rice ring.