Recipe: Tiger Prawn Salad

Image source: Contributed

Tiger Prawns, Cucumber Bean Shoots, Roasted Peanuts & Chilli


Serves 4


This is a very fresh, summery salad which works well with any seafood. Crab meat, Moreton Bay bugs, scallops or fish could take the place of prawns, or you could just as successfully substitute chicken, park or beef.


Ingredients

• 750gm cooked tiger prawns, peeled, de-veined and halved

• 1 Lebanese cucumber, shredded

• 250gm bean sprouts

• 100gm peanuts, roasted

• 1 red chilli, finely sliced

• 1 golden shallot, finely sliced

• 200 gm cherry tomatoes, halved

• ½ cup Thai basil leaves

• ½ cup coriander leaves

• 60 ml lime juice

• 30 ml fish so sauce

• 2 tsp castor sugar


Method

Whisk together the fish sauce, lime juice and castor sugar until the sugar has dissolved.

Mix together the prawns, cucumber, bean sprouts, peanuts, chilli, shallots, cherry tomatoes and herbs and dress with the lime dressing.

Simple and Sensational!

About the Author /

matt@innoosamagazine.com.au

Matt Golinski is a highly regarded chef with a passion for simple, produce-driven cuisine based on seasonal, fresh local ingredients. He is an active member of the Slow Food movement, a champion of artisan producers and a generous mentor to keen young chefs. He is the Food and Culinary Tourism Ambassador for the Gympie region; Ambassador and Advisory Executive Chef for Peppers Noosa; and a festival favourite.

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