Amazing Asian prawn salad

I recently made this delicious salad when we had friends round for dinner. With a lovely base of herbs and zesty dressing topped with quickly fried juicy prawns, it’s the perfect light, fresh starter.

Tempting juicy prawns rest on a zesty herb bed

Tempting juicy prawns rest on a zesty herb bed

Serves 4

12 large prawns, shelled but with tail still on

1 cucumber, peeled into ribbons

2 handfuls basil leaves

2 handfuls mint leaves

2 handfuls coriander leaves

6 spring onions, chopped

2 handfuls peanuts, dry fried

For the marinade and dressing

1 stick lemon grass, trimmed and thinly sliced

Half a cup of freshly squeezed lime juice

2 tbsps vegetable oil

1 tbsp brown sugar

2 tsps fish sauce

2 small red chillies, deseeded and sliced

Mix the marinade ingredients together. Pour three quarters of the mix over the prawns and leave to marinate for about an hour, stirring occasionally. Save the rest of the liquid to dress the salad.

Mix all the salad ingredients together, pour over the remaining dressing and toss.

Fry the prawns in a little olive oil in a hot pan for about 3 to 4 mins until they are nicely pink.

Place on top of the salad. Sprinkle with the peanuts and serve.

I got our Mozambique prawns from our local fish shop in Sea Point. Oceans Edge at 84A Regents Road sells all sorts of lovely fish and seafood, both fresh and frozen. Find out more about them at http://www.oceansedge.co.za

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