Prawn salad with coconut dressing
Ingredients
for 4 people
| 2 ½ dl | coconut milk |
| 1 | garlic clove, squeezed |
| 1 | organic lime, grated zest and 2 tbsp of juice |
| 400 g | shelled, raw prawns |
| ½ tsp | salt |
| 250 g | cherry tomatoes, cut in half |
| 1 | red onion, thinly sliced |
| 100 g | oak leaf lettuce, cut into pieces |
| 1 | red chilli pepper, deseeded, cut into thin rings |
| 1 bunch | coriander, leaves torn off |
How it's done
Shrimp
Place the coconut milk, garlic and lime zest in a pan, bring to the boil. Add the prawns, season with salt. Remove the pan from the heat, cover and leave to stand for approx. 3 mins. Remove the prawns, transfer to a bowl, allow to cool slightly. Add lime juice to the coconut sauce.
Salad
Arrange the cherry tomatoes, onion, and oak leaf lettuce with the prawns on a platter. Drizzle with coconut sauce. Sprinkle with the chilli pepper and coriander.
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