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
- œ cucumber peeled and chopped
- 1 large tomato chopped into small pieces
- 1 tsp coconut oil
- 1 œ tsp sesame oil
- Large handful of salad leaves
- œ 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 theyâll take 4 minutes â youâll 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.
