24 large raw prawns, peeled
1 quantity Thai lime dressing (see page 106)
1 tbsp vegetable oil
2 large carrots, peeled and cut into julienne strips
1 red pepper, seeded and cut into julienne strips
1 medium red onion, halved and thinly sliced
2 medium cucumbers, halved, seeded and thinly sliced
20g pack fresh mint, leaves only
20g pack fresh coriander, leaves only
1 large red chilli, seeded and very thinly sliced
1 quantity Crispy fried shallots, optional
Combine the prawns with 4 tbsp of the dressing and leave to marinate for 15 minutes. Drain on paper towels, then mix with oil.
Heat a chargrill pan or non-stick frying pan until very hot and sear prawns for about 2 minutes on each side until pink all over. Tip into a large bowl, mix in carrots, pepper, onion and cucumbers
Just before serving, pour over the remaining dressing, add the mint and coriander and mix well. Pile on a large platter and top with the chilli slices and shallots (if using).
Chop the vegetables and make the dressing
up to 6 hours ahead. Assemble within 1 hour of serving
Give it a twist
Instead of prawns, try shredded chicken breast, slices of sirloin steak or seared fresh tuna. For a vegetarian salad, substitute thin cellophane noodles for the prawns.
199 kcalories, protein 16g, carbohydrate 26g, fat 4g,
saturated fat 1g, fibre 4g, added sugar 12g, salt 1.80