Thai Prawn Salad
This light and zingy Thai salad is a great mid week meal. It is flavoursome and perfect for serving up to friends and family!
Ingredients
- 6 bok choi
- 600g raw prawns, shelled and de-veined
- 1 large bunch mint, chopped
- 1 large bunch coriander, chopped
- 1 red pepper, sliced
For the dressing:
- 2 tablespoons palm sugar
- 2 tablespoons soy sauce
- 2 tablespoons sesame oil
- 2 limes juice and zest
- 1 clove garlic grated
- 1x 5 cms ginger peeled
- 1 x 5 cms galangal
- 2 red chillies sliced
To serve:
- 8-10 sprigs of mint
- 8–10 sprigs of coriander
- 2 limes, juice only
- 1 tablespoon white sesame seeds, toasted
- 1 tablespoon black sesame seeds, toasted
Method
Heat a griddle over a medium-high heat and allow to get very hot.
Char the bok choi, peppers and prawns until they are charred and cooked-about 2 to 3 minutes.
Place all the dressing ingredients into a food processor and blitz to a paste.
Put the bok choi, prawns, pepper and herbs onto a large platter and drizzle over the dressing. Sprinkle over the sesame seeds and squeeze over the lime juice.
Ingredients
- 6 bok choi
- 600g raw prawns, shelled and de-veined
- 1 large bunch mint, chopped
- 1 large bunch coriander, chopped
- 1 red pepper, sliced
For the dressing:
- 2 tablespoons palm sugar
- 2 tablespoons soy sauce
- 2 tablespoons sesame oil
- 2 limes juice and zest
- 1 clove garlic grated
- 1x 5 cms ginger peeled
- 1 x 5 cms galangal
- 2 red chillies sliced
To serve:
- 8-10 sprigs of mint
- 8–10 sprigs of coriander
- 2 limes, juice only
- 1 tablespoon white sesame seeds, toasted
- 1 tablespoon black sesame seeds, toasted
Method
Heat a griddle over a medium-high heat and allow to get very hot.
Char the bok choi, peppers and prawns until they are charred and cooked-about 2 to 3 minutes.
Place all the dressing ingredients into a food processor and blitz to a paste.
Put the bok choi, prawns, pepper and herbs onto a large platter and drizzle over the dressing. Sprinkle over the sesame seeds and squeeze over the lime juice.
