Tiger Prawn Salad
Lily & Loaf
1
10 minutes
10 minutes
220
Thai
Evening Meals
This Salad is a deliciously healthy dish made with fresh cucumber, tomatoes, and your choice of leaves. Prawns are quickly stir-fried in a fragrant mix of sesame and coconut oil, garlic, ginger, and chili, adding a punch of flavour to the salad. Topped with spring onions and fresh coriander, and drizzled with a touch of tamari or soy sauce, this salad offers a perfect balance of heat, crunch, and savoury goodness. It's a quick, nutritious option for a light lunch or dinner.
Ingredients
½ cucumber peeled and chopped
1 large tomato chopped into small pieces
1 tsp coconut oil
1 ½ tsp sesame oil
Large handful of salad leaves
½ fresh red chili, deseeded and chopped
1 thin slice of fresh ginger (peeled)
1 small clove garlic, flattened with the blade of a knife
· 6 prawns (cooked or uncooked)
- · 1 tsp tamari/soy sauce
- · 1 spring onion thinly sliced lengthways
- · Fresh coriander optional for garnish
Directions
- Mix the cucumber and tomatoes together and put into a large serving bowl.
Heat the oils in a large wok or deep frying pan over a high heat, add the chili, ginger and garlic and stir briskly.
- Add the prawns, if they are already cooked, they will only take 2 minutes at a maximum heat. If uncooked they’ll take 4 minutes – you’ll know when they are done because they turn from grey to pink all over. Stir vigorously while cooking to ensure everything is fully coated in the oil and spices.
Arrange the prawns and cucumber and tomato on top of the leaves. Pour some of the remaining oil on top (optional) and garnish with spring onions and fresh coriander.
