Thai-style prawn salad
2
Points®
Total time: 20 min • Prep: 20 min • Cook: 0 min • Serves: 6 • Difficulty: Easy
Sweet, juicy prawns are the perfect match for a hot and sour dressing
Ingredients
Mooli, raw
500 g, trimmed and cut into very thin strips
Red pepper
1 medium, deseeded and cut into thin strips
Cabbage
150 g, red cabbage, finely shredded
Pea shoots
100 g
Spring Onions
3 medium, trimmed and thinly sliced on the diagonal
Lime Juice, Fresh
2 tablespoon(s)
Peanut Oil
1 tablespoon(s)
Thai Fish Sauce
2 teaspoon(s)
Caster Sugar
2 teaspoon(s)
Chilli, green or red
1 individual, deseeded and finely chopped
Mint, Fresh
25 g
King Prawns, Cooked
500 g, peeled and cooked, deveined, tails on
Unsalted Peanuts
30 g
Instructions
1
Combine all the vegetables in a large bowl and set aside.
2
In a small bowl, whisk together the lime juice, oil, fish sauce, caster sugar and chilli until the sugar has dissolved. Drizzle over the salad and toss to combine.
3
Gently stir through the mint, then transfer the salad to a large serving platter. Top with the prawns and serve with the peanuts scattered over the top.
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