Consuming Passions - Worldwide Events Managers

Thai’d Up Prawn Salad

Serves: 4

Notes

A light, but nourishing salad with a hint of chilli, a little sweet and sour miracle made in no time and served warm or cold.

Ingredients

750g large prawns, cooked and shelled 425g Australian canned peach segments, well drained 2 Tbsp chopped spring onion Lettuce leaves (preferably soft leafed variety – not iceberg!) 1 Tbsp peanuts (unsalted) 1 Tbsp fish sauce (or reduced salt soya sauce) 2 tsp sweet chilli sauce 1 tsp sesame oil 1 red capsicum 1 tsp finely chopped or minced ginger 1 Tbsp chopped coriander leaves + extra for garnish 1 Tbsp lime juice (or lemon) Small piece lemon grass stem, crushed and chopped (optional)

Method

Chop a third of peaches into small dice. Chop capsicum into small dice. Mix capsicum and diced peaches with coriander leaves, lemon grass, ginger, sesame oil, chilli sauce, fish sauce and lime or lemon juice. In a frying pan over medium heat, lightly toast peanuts. Toss with prawns to warm (just a few seconds. The prawns should not overcook.) Put lettuce leaves in a salad bowl and garnish with spring onions, coriander, peanuts, prawns and remaining peach segments. Top with vegetable and herb mixture. Serve slightly warm.

Leftover potential: Keeps for a couple of hours.