Name: Prawn and coconut salad
Prep time: 25 min
Cook time: 2 min
Total time: 27 min
Yield: 4
Ingredients: 16 medium green prawns; 1/2 cup (50g) grated fresh coconut; 1/4 cup mint leaves; 1/4 cup coriander leaves; 2 large french eschalots, peeled and sliced; 1 large red chilli, seeded and sliced; 1 stalk lemongrass (white part only), finely sliced; 2 kaffir lime leaves, finely shredded; 2 teaspoon peanut oil; green salad leaves, lime cheeks, to serve; Dressing; 2 tablespoon lime juice; 2 teaspoon palm sugar; 1 teaspoon fish sauce; 1 clove garlic, finely chopped; 1 small red chilli, seeded, finely chopped

Prawn and coconut salad

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Serves 4

Prep

25M

Cook

Marinate

10M

Total

27M

Ingredients

16 medium green prawns

1/2 cup (50g) grated fresh coconut

1/4 cup mint leaves

1/4 cup coriander leaves

2 large french eschalots, peeled and sliced

1 large red chilli, seeded and sliced

1 stalk lemongrass (white part only), finely sliced

2 kaffir lime leaves, finely shredded

2 teaspoon peanut oil

green salad leaves, lime cheeks, to serve

Dressing

2 tablespoon lime juice

2 teaspoon palm sugar

1 teaspoon fish sauce

1 clove garlic, finely chopped

1 small red chilli, seeded, finely chopped

Method

1.Bring a pot of salted water to the boil. Add prawns for 2 minutes or until bright orange in colour. Remove prawns and peel when cool enough to handle.

2.Place the dressing ingredients into a bowl. Stir to dissolve palm sugar. Add prawns and leave to marinate, 10 minutes.

3.Add the coconut, mint, coriander, eschalot, chilli, lemongrass, lime leaves and peanut oil. Toss to combine.

4.To serve place a bed of salad leaves onto each plate, top with the prawn salad and lime cheeks.

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