Rice pasta salad (modified texture)
Ingredients (serves 1)
- • 30 g rice pasta
- • 75 g carrot
- • 75 g courgette
- • 75 g onion
- • 3 prawn tails
- • 1 boiled egg white
- • Extra virgin olive oil
- • Fresh chives
- • Fresh ginger
- • Apple cider vinegar
Method
- 1. Peel and wash all vegetables.
- 2. Mince chives and grate a small piece of ginger. Lightly drizzle with olive oil and a few drops of apple cider vinegar. Set aside.
- 3. Boil the carrots with a piece of ginger until well done. Drain and remove ginger. Use an immersion blender to purée carrots with a little cooking water until creamy. Set aside.
- 4. Peel prawn tails and boil for 2 minutes in the carrot-cooking water. Drain.
- 5. Fill a large pot with water and boil pasta, courgette, and onion until everything is well done.
- 6. Put pasta, courgette, and onion in a blending container and add chopped prawn tails and egg whites. Purée with immersion blender to obtain a smooth homogenous texture. Add water if necessary.
- 7. Serve the pasta purée first, then top with carrot puree. Add the vinaigrette on top.
- 8. Strain vinaigrette if necessary.
