Crunchy Asian Salad with Chilli and Peanut Prawns
Recipe
Crispy and crunchy multi-coloured salad with grilled prawns and a spicy chilli dressing.
Serves: 2 people | Prep time: 20 minutes | Cooking time: 5 minutes
Japanese | Main | Gluten Free | Dairy Free
Ingredients
- 250g pack Specially Selected Frozen Raw Argentinian Red Shrimps
- 200g Sugar Snap Peas
- 2 Spring Onions
- 1 Whole Fresh Sweetcorn
- 200g Baby Cucumbers
- 200g Beansprouts
- 200g Carrots
- 1 Yellow Pepper
- 150g Radish
- 80g Dry Roasted Peanuts
- 150ml Sweet Chilli Sauce
- 50ml Soy Sauce
- Juice of 1 Lime
- ½ tsp Ground Coriander
- 10g Fresh Coriander, chopped
- Black Pepper
Method
- Defrost the shrimps, drain off any liquid and pat dry.
- Mix the lime juice with the ground coriander and season with some black pepper.
- Soak the shrimps in the lime juice while you make the salad.
- Peel the carrots and cut into thin strips.
- Thinly slice the peas.
- Wipe and shred the spring onion.
- Thinly slice the pepper, discarding seeds.
- Cut the kernels off the corn.
- Thinly slice the radish.
- Chop or slice the cucumbers.
- Chop the peanuts, leaving some whole.
- Mix the chilli sauce with the soy sauce.
- Barbecue, griddle or grill the shrimps for 5 minutes.
- Assemble the salad and drizzle with the chilli dressing and chopped coriander.