15 September 2011

Thai Prawn Salad with Lemongrass Mayonnaise

by Default Admin

THAI PRAWN SALAD2

Serving Size

4

Ingredients

  • 1 Iceberg lettuce
  • 400gms cooked prawns- whole weight - then shell and de-vein - leaving tails intact.
  • 1 punnet cherry or grape tomatoes - cut into ½ if large or leave whole if small.
  • ¼ cup SS Lemongrass, Kafir Lime & Chilli Mayonnaise
  • 1/3 cup shaved coconut - lightly toasted
  • 2 tbls shredded coriander leaves
  • 2 tbls roasted peanuts

Cooking Directions

  1. Combine lettuce and SS Lemongrass, Kaffir lime & chilli mayo in a bowl and toss to coat.
  2. Arrange lettuce leaves on 4 plates.
  3. Decorate the plates with equal portions of all the other ingredients and sprinkle the coriander on at the last moment.