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Thai Salad with Prawns & Caramelised Coconut Dressing


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  • Author: Josephine Chan
  • Yield: 4 1x

Description

If you love Thai flavours, you will absolutely go nuts about this one.


Ingredients

Scale
  • 15 large prawns, peeled, deveined & tails left on
  • 1 tbsp vegetable oil
  • Salt and pepper, to taste
  • 2 carrot, peeled and cut into matchsticks
  • 1 small papaya, peeled and cut into matchsticks
  • Mint leaves, to serve
  • Coriander leaves, to serve
  • Lime wedges, to serve
  • Toasted peanuts, crushed in mortar and pestle

Caramelised Coconut Dressing

  • 3 tbsp sugar
  • 2 tbsp water
  • 350ml young coconut water
  • 2 chillies, finely sliced
  • 1 tbsp ginger, finely diced
  • Juice from 1 lime, to taste

Instructions

  1. Prepare the salad dressing. Place sugar and water in a deep saucepan and cook on high heat until caramelised for about 7 mins. Add coconut water, sliced chilli and diced ginger. Reduce the sauce until it’s syrupy and glazy brown, about 20-30 mins or when the dressing has reduced by half. Remove from heat and add lime juice. Taste and adjust seasoning. Set aside.
  2. Heat oil in a saute pan over high heat. Add prawns and saute until it’s turned pink and cooked through, about 2 mins. Transfer prawns into a salad bowl with carrot and papaya. Pour dressing over and toss gently to combine.
  3. Arrange on a serving plate. Garnish with mint, coriander leaves and lime. Sprinkle with as much toasted peanut as you like. Serve.
  • Category: Main Courses
  • Cuisine: Thai, Asian
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