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.
Poh's Kitchen, 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 SBS On Demand.
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.
