Spicy Dill Rice Salad with Shrimp From the Steamer

For the dill rice salad with shrimp, peel and finely chop the garlic. Steam half of the garlic with the rice, water or vegetable stock at 100 degrees for about 25 minutes. Then stir well several times with the remaining liquid and re-steam or let cool. The rice still absorbs the remaining water!

In the meantime, wash fennel and cut into small pieces. Place frozen shrimp and fennel each in a perforated container and steam at 100 degrees for 5 minutes.

Chop the dill and stir into the rice with the fennel and shrimp. Chop chili into rings and mix into rice salad. Add remaining garlic and season with salt, ground pepper, lemon juice and a generous drizzle of high quality olive oil.

Leave to infuse in the refrigerator and then serve the dill rice salad with prawns at room temperature.

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