Get Premium access to all the latest content online
Subscribe and view full print editions online... Subscribe
Asian prawn, pea and carrot salad
Serves 4 Starters and mains
Ingredients
- 450g peas in pods (gives about 180g peas)
- 100g mangetout
- 1 carrot, peeled
- 1 garlic clove, chopped and crushed with 1⁄4tsp salt
- 125g red onion or pink shallot, halved and finely sliced
- 3 small red chillies, deseeded and sliced into thin rings
- 15g bunch Thai basil, leaves removed
- 4 sprigs fresh mint, leaves removed
- 150g plump, cooked prawns
- 75g peanuts, toasted and roughly crushed
For the dressing
- 15g coconut nectar crystals
- 60ml lime juice
- 30ml fish sauce
- 2tbsp sunflower oil
Method
Shell the peas, then cook with the mangetout in boiling, salted water for 1 minute. Drain in a colander and refresh under cold, running water. Make piles of the mangetout and slice them lengthways into three. Put in a serving bowl with the peas.
Shred the carrot using a mandolin or shave into thin ribbons with a vegetable peeler, Pile up a few at a time and slice lengthways into thin shreds. Add to the serving bowl along with the garlic, onion, chillies, basil and mint leaves. Cut each prawn in half lengthways and add.
Put all the dressing ingredients in a screw-topped jar and shake well. Pour over the salad, toss well and scatter with peanuts.
Advertisement