Prawn salad with a sweet chili dressing

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Salad:
120g mixed salad leaves
4-8 mint leaves
2 tomatoes sliced in wedges
1/4 cucumber thinly sliced length wise
8 cooked, peeled and de-veined prawns

Dressing:
You can make this dressing a few days before and store in a squeeze bottle.
2 cups honey
1/3 cup red wine vinegar
1 stalk lemongrass
2-3 red chillies

Add honey and vinegar to a sauce pan, crush your lemongrass with the back of your knife and add to pan.
You can decide to leave the seeds in your chillies or take out if you don’t like your dressing hot
Chop chillies nice and fine and add to pan
Bring to boil and boil rapidly for 5 minutes then take down to a very low simmer till it thickens
Taste and add vinegar if you like your sauce with a bit more bite
Pour into container and leave to cool – you can leave your lemongrass stalk in the container

Salad:
Put lettuce, mint, tomatoe and cucumber in a salad bowl
If your prawns are not cooked, peel and de-vein and very quickly fry in a hot pan with some olive oil and butter – only cook for a few minutes, prawns will turn pink – don’t over cook
Add warm prawns to salad mix
Squeeze as much dressing over your mix as you like and toss with a tong
Dish up and add a bit more dressing over the salad

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