Serving size: Serves 8
Cooking time: Less than 30 minutes
Course: Entree
Favourite flavours: Easy recipes, Salad
INGREDIENTS
16 large (about 500g) cooked prawns, peeled, deveined, tails intact
250g (about 2 cups) cooked,
sliced Balmain bug meat
200g (about 1 cup) cooked,
picked crabmeat
1 cup each mint and coriander leaves
1 long red chilli, seeded, thinly sliced
½ cup flaked coconut
2 tablespoons salted roasted
peanuts, coarsely chopped
DRESSING
juice 2 limes
2cm piece ginger, peeled,
thinly sliced
2 tablespoons fish sauce
1 teaspoon brown sugar
250g (about 2 cups) cooked,
sliced Balmain bug meat
200g (about 1 cup) cooked,
picked crabmeat
1 cup each mint and coriander leaves
1 long red chilli, seeded, thinly sliced
½ cup flaked coconut
2 tablespoons salted roasted
peanuts, coarsely chopped
DRESSING
juice 2 limes
2cm piece ginger, peeled,
thinly sliced
2 tablespoons fish sauce
1 teaspoon brown sugar
METHOD
- In a large bowl, combine prawns, bug meat, crabmeat, herbs and chilli.
- DRESSING: In a small jug, combine all ingredients, stirring until sugar dissolves. Pour dressing over salad and toss to coat.
- Add coconut to salad just before serving. Serve sprinkled with nuts.
TOP TIP
- You can save some time by buying a tub of crabmeat from the chilled section of major supermarkets or from selected fishmongers
- If you can’t find flaked coconut, use fresh coconut flesh which has been shaved using a vegetable peeler, or toasted shredded coconut.
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