Recipe

Prawn and coconut salad

Aug 27, 2013 2:00pm
  • 25 mins preparation
  • 2 mins cooking
  • 10 mins marinating
  • Serves 4
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Ingredients

Prawn and coconut salad
  • 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

Prawn and coconut salad
  • 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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