We love eating prawns at home, it’s such a healthy meat that is extremely versatile. Here is a recipe that we all enjoy eating, especially during summer. It’s light and quick to make.
Sizzling Prawn Salad
Serves 2
18 Green Medium Prawns peeled
3 Medium cloves of garlic chopped
Ginger the size of your thumb peeled, sliced thinly and sliced the other way again, like stalks (see the prawn picture below)
2 Birds Eye Chillies chopped (less if you don’t like it spicey)
1/4 cup of vegetable oil or sesame oil
2 to 3 handfuls of Mix Salad or 1/4 of a Butter Crunch Salad (that’s what I have used here)
Half a medium red capsicum cleaned and halved again, then sliced in 1cm thick slices
1 Lebanese cucumber, halved and sliced in 1 cm thick slices
Half a medium red onion cut in 1 cm slices
1 Tomato halved and sliced in 1 cm thick
Half a medium Shallot sliced (optional)
Spicey Vietnamese Fish Sauce (Nuoc Cham)
Here is a great recipe I found online to make the dressing. It makes 2 cups but the left over can be pored in a jar and refridgerated for up to a year.
1. Peel the prawns, I leave the tail because it looks nicer on the plate but not so practicle to eat. Marinate the prawns with the garlic, chilli and ginger. Leave it in the fridge for 30 minutes (optional).
2. Arrange the salad on a plate.
3. Turn the stove on to HIGH and use a none stick pan (I love doing this in my wok). Put the oil in and wait until the pan is very hot. This is the secret to making these prawns taste so good! Put the prawns in, do not leave the stove. Turn the prawns evenly and until they are a deep golden color.
They must be this golden color before they are ready. It usually takes only takes 5-7 minutes on high heat.
4. Place them on the salad and pore on the Spicey Vietnamese dressing. Voila, it’s ready to eat! We love this salad with a crisp Chardonnay or Sauvignon Blanc.
