Lemongrass and prawns salad
This salad provides the phytochemicals of vegetables along with protein, vitamins of prawns and can be had as a main or side dish.
- 1 stick lemongrass, trimmed and thinly sliced
- 0.5 cup lime juice
- 2 tbsp peanut oil
- 1.5 tbsp palm or brown sugar
- 2 tbsp fish sauce
- 2 red chillies, small
- 6 pieces prawns, peeled but with tails intactand deveined
- 2 cucumber
- 2 green onions
- 0.5 cup coriander leaves
- 0.5 cup mint leaves
- 0.25 cup peanuts, roasted and roughly chopped
- Place the lemon grass, lime juice, oil, sugar, fish sauce and chillies in a large bowl.
- Whisk until sugar dissolves
- Boil the prawns
- cool in refrigerator
- once it's cold, toss with dressing
- place the cucumber, onions, coriander and mint into a bowl
- pour over reserved lemon grass mixture. Toss to combine
- Arrange cucumber salad on serving plates
- Top with prawns and peanuts. Serve chilled
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