|
|
Prawn market salad with lime & palm sugar dressing 2 large telegraph cucumbers 3 medium carrots, peeled 250g bean sprouts, trimmed 1/4 small red cabbage, shredded 1 cup fresh mint leaves 1.5kg cooked king prawns, peeled, deveined Lime and palm sugar dressing: 2 tablespoons extra light olive oil 5 limes, juiced (2/3 cup) 1/2 cup grated palm sugar 2 tablespoons water 2 tablespoons sweet chilli sauce 3 teaspoons fish sauce 2cm piece fresh ginger, finely grated For the lime and palm sugar dressing, place all the ingredients in a screw-top jar and shake well to combine. Refrigerate until ready to serve. Cut the cucumbers in half and use a teaspoon to scrape the seeds from the halves. Cut cucumbers and carrots into thin matchsticks and combine in a large bowl. Add bean sprouts, cabbage, mint, prawns and dressing, then toss until well combined. Serve. From: Fast, Fresh & Fabulous. By Janelle Bloom. Published by Ebury Press (Random House), $39.95. 
|
|