Asian-style prawn salad
12 large prawns, shelled but with tail still on
1 cucumber, peeled into ribbons
2 handfuls basil leaves
2 handfuls mint leaves
2 handfuls coriander leaves
6 spring onions, chopped
2 handfuls peanuts, dry fried (this is going to be used to garnish)
For the marinade and dressing
1 stick lemon grass, trimmed and thinly sliced
1/2 cup of fresh squeezed lime juice
2 tablespoon vegetable oil
1 tablespoon brown sugar
2 teaspoon fish sauce
2 small red chilies, deseeded and sliced
Mix the marinade ingredients together. Pour three quarters of the mix over the prawns and leave to marinate for about an hour, stirring occasionally. Save the rest of the liquid to dress the salad.
Mix all the salad ingredients together, pour over the remaining dressing and toss.
Fry the prawns in a little olive oil in a hot pan for about 3 to 4 minutess until they are nicely pink.
Place on top of the salad. Sprinkle with the peanuts and serve.
[singlepic id=336 w=120 h=70 float=left]Recipe courtesy of Sandy Cadiz Smith, self taught foodie/cook.
Sandy is passionate about cooking with fresh ingredients and is always trying to develop new recipes using seasonal ingredients. She likes to focus on recipes that are easy to make to encourage people to get into the kitchen. She travels quite a bit and has made it her mission to share her experiences.
When Sandy realized that the Covent Garden area in London was fast becoming a foodie destination due to the many bars and restaurants that were popping up it inspired her to create Eating Covent Garden.
For food inspiration CLICK HERE