serves
4-6
prep
1:30 hour
cook
20 minutes
difficulty
Easy
serves
4-6
people
preparation
1:30
hour
cooking
20
minutes
difficulty
Easy
level
Ingredients
- 600 g prawn flesh, cooked
Salad
- 2 cups strips of peeled cucumber
- 1 cup basil leaves (Thai basil if you can get it)
- 1 cup coriander leaves
- 3 tbsp spring onions, white part, chopped
- 2 tbsp Spanish (red) onion, finely sliced
- 2 cups tomato flesh, in strips
- 2 cups cooked rice noodles, chopped into bite-sized pieces
Dressing
- 1 tbsp sweet soy sauce
- 1 tbsp sweet chilli sauce
- 2-3 crushed garlic cloves
- 1 tsp grated rind of lime (or lemon)
- 1 tbs lime juice (or lemon juice)
- 2 tsp minced ginger (or pickled ginger)
- 2-3 tsp palm sugar (or caster sugar)
- 1 tbsp fish sauce
- 1 tsp makrut lime leaves, very finely chopped
- ½ tsp white pepper
Optional garnish
- Extra spring onion
- Roasted peanuts
- Deep-fried shallots (see note)
This is a recipe for a prawn salad but could be converted to use fish, seafood or other meats.
Serves 4 to 6 as dish in itself, or about 12 to 15 as party food served in small take-away food boxes.
Instructions
- Mix salad ingredients in a bowl.
- Mix dressing ingredients and adjust for flavour. Toss together with the prawns.
- Serve sprinkled with spring onions, peanuts and shallots.
Note
• Available now in most supermarkets/delis/Oriental food outlets.
, season 1 to season 3, premieres on Tuesday 20 November at 8.30pm. The series airs Tuesdays at 8.30pm on SBS Food (Channel 33). After they air, episodes will stream at .
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
