Monday, July 23, 2007

Asian Prawn Salad

thai prawn salad
Our family loves this prawn salad, it makes a delicious light lunch.


4Tbl sweet chilli sauce

2tsp Thai fish sauce

2Tbl lemon juice

handful of chopped mint leaves

250g cooked prawns

2 carrots, peeled and ribboned

1 cucumber, peeled and ribboned

1 spring onion, finely sliced

100g radishes, finely sliced

50g cashews, toasted and roughly chopped

Mix together the sauces and lemon juice, add the chopped mint leaves. Add the prawns, mix well, and leave to marinate in the fridge for at least 30 mins.

Mix the carrots, cucumber, radishes and spring onion. Serve onto individual plates, top with the prawns and marinade and sprinkle with the cashews.

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