Seafood rice salad | Reader's Digest Australia

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