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Categories:
prawns red onion carrots head white cucumber Coriander red chilli fish sauce sugar oyster sauce garlic coconut milk Red Curry peanut butter salt vinegar water handful black pepper
Viewed: 95 - Published at: 4 years agoIngredients
- 12 large prawns (shelled but tail on)
- 0.5 red onion
- 2 carrots (peeled)
- 0.5 head white (or red) cabbage
- 0.5 cucumber (cut lengthways with seeds scraped out)
- 1 bunch coriander
- 1 large red chilli finely sliced
- 50 ml (1.8fl oz) nam pla (thai fish sauce)
- 3 tbsp tbsp palm sugar (or use soft brown sugar if you don't have this)
- 2 limes (juiced)
- 5 ml (0.2fl oz) oyster sauce
- 2 cloves garlic crushed or very finely chopped
- 50 ml (1.8fl oz) coconut milk
- 0.5 tsp Thai red curry paste
- 2 tbsp creamy peanut butter
- 1 pinch salt
- 1 tbsp cider vinegar
- 4 tbsp water
- 1 handful of roasted peanuts (roughly grated)
- 3 twists of black pepper
Method
- Method for the peanut dressing: put all ingredients (except the peanuts) into a small saucepan and bring to a simmer over a low heat while stirring.
- Simmer for 2-3 minutes over low heat.
- Allow the sauce cool down to room temperature and drizzle over the salad.
- Method for salad: start by marinating the prawns.
- Mix the oyster sauce, garlic and half the palm sugar in a bowl and mix in the prawns.
- Allow to marinate in the fridge for at least a couple of hours.
- Make the dressing for the salad by mixing together the fish sauce, the other half of the palm sugar and the lime juice.
- Shred the cabbage and carrot and grate the onion and cucumber.
- Stir through the fish sauce dressing and set aside in a bowl.
- Rough chop the fresh coriander and mix through the vegetables but leave some whole leaves aside to garnish.
- Finely slice the red chilli - it is entirely up to you whether you remove the seeds of the chilli or not - mix this with your other prepared vegetables.
- To cook the prawns, heat a griddle pan and brush lightly with vegetable oil.
- When hot, place the prawns on the griddle and cook for about 90 seconds each side or until cooked though.
- To assemble the salad, arrange the prawns on the mixed vegetables, drizzle over the peanut dressing and scatter the whole coriander leaves and the peanuts over the top.
- You can also add some blanched glass or rice noodles to make this a more substantial dish.
