King Prawn Thai Style Salad
Dressing:
2 tbsps Rachel's Organic Greek Style Coconut Yogurt
1 red chilli, chop half for the dressing, and slice the rest julienne style to garnish
1 clove garlic
juice of half a lime
1-2 tsp Thai fish sauce
Salad:
1 serving of cooked King Prawns
1 good handful of bean sprouts
4 thick slices of cucumber, cut at an angle and in half
3 spring onions, sliced at an angle
1 small handful of fresh coriander, to garnish
To make the dressing, pound the clove of garlic to a smooth paste in a pestle and mortar, then add half of the red chilli and continue to pound until you reach the same consistency. If you do not have a pestle and mortar you can use a bowl and a wooden spoon.
Then add the rest of the ingredients, only taste the dressing when all the ingredients have been added, adjust the quantities to taste, always add the salty ingredient in moderation in this case the Thai fish sauce.
To serve place all the salad ingredients in a bowl and completely cover with the dressing, toss the salad a couple of times so it is well combined. Garnish with fresh coriander and the julienne slices of chilli.
Serves 1
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