Malaysian prawn salad
( SERVES 4 )
Look no further for a super easy, crunchy prawn salad.
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|1 tbsp||Crushed chilli|
|5||Garlic cloves, peeled and chopped|
|300 ml||Plum sauce|
|¼ cup||Vinegar, use Chinese red vinegar|
|¼ cup||Brown sugar|
|40 ml||Soy sauce|
|1 tbsp||Sesame oil|
|750 g||Prawns, steamed and peeled|
|½ cup||Roasted peanuts, smashed|
|1 handful||Prawn crackers, deep-fried|
|1 handful||Coriander leaves|
- Blitz the chilli, garlic, plum sauce, vinegar, lime juice, soy and sesame oil in a liquidiser.
- In a mixing bowl, fold the dressing through the prawns.
- Serve the prawns on a salad of iceberg lettuce, radishes, carrots and cucumber, coat with the remaining dressing and scatter over the peanuts and coriander. Serve the crackers on the side.