Salt and pepper prawns with crispy Asian salad
Salt and pepper prawns with crispy Asian salad
Ingredients
- 6 wonton wrappers
- 2 Lebanese cucumbers, halved, thinly sliced diagonally
- 55g (1 cup) bean sprouts
- 2 green shallots, thinly sliced diagonally
- 200g snow peas, thinly sliced diagonally
- 1 cup fresh coriander leaves
- 1 long fresh red chilli, deseeded, thinly sliced
- 2 tbsp lime juice
- 1 tbsp Squid Brand Fish Sauce
- 1 tbsp brown sugar
- 1 tbsp finely chopped fresh lemongrass, white part only
- 500g peeled green prawns, tails intact
- 1 tsp sea salt flakes
- 1 tsp cracked black pepper
- 1 tbsp coconut oil
Instructions
- 1
Preheat oven to 220C/200C fan forced. Line a baking tray with baking paper. Place wonton wrappers on tray. Spray both sides with rice bran oil. Bake, turning halfway through cooking time, for 4 minutes or until deep golden and crisp. Set aside to cool. Break into pieces.
4 min - 2
Meanwhile, combine the cucumber, sprouts, shallot, snow peas, coriander and chilli in a large bowl. Whisk the lime juice, fish sauce, brown sugar and 3 tsp of the lemongrass in a small bowl.
- 3
Combine the prawns, salt, pepper and remaining lemongrass in a large bowl. Toss to coat. Heat the oil in a large non-stick frying pan over high heat. Cook the prawns, stirring, for 3-4 minutes or until prawns change colour and are cooked through.
3 min - 4
Drizzle half the lime dressing over the cucumber mixture. Toss to combine. Divide among plates. Drizzle with the remaining dressing. Top with the wonton pieces and prawns. Serve immediately.