Australian Prawn Recipes
Ingredients
24 cooked Australian prawns, peeled, deveined, tails intact
200 g green beans, trimmed
500 g small, chat potatoes, halved
2 ½ tbsp vegetable oil
2 eggs, soft boiled (6 ½ minutes or to your preference)
2 Lebanese cucumber, sliced
¼ wombok, roughly chopped
8 baby/cherry truss tomatoes, halved
3 coriander sprigs
2 tbsp roasted peanuts, chopped
2 Limes
Mixed Asian herbs to serve
Coconut Satay Sauce:
150 g smooth or crunchy peanut butter
1 tbsp sambal oelek
2 tsp kecap manis
2 tbsp lime juice
1 garlic clove, crushed
2 tsp fish sauce
⅓ cup coconut cream
Method
To make the satay:
1
For the satay, combine all the ingredients in a bowl and set aside. You can loosen with water if needed.
To make the salad:
2
Bring a medium pot of salted water to the boil. Blanche green beans for 1 minute, lift out with a slotted spoon or tongs and plunge into a bath of ice cold water. Drain and set aside.
3
Add potatoes to the blanching pot and cook for 10 minutes or until potatoes are cooked but still holding their shape. Drain and set aside to cool.
4
Arrange prawns, potatoes, and green beans in a bowl with egg, cucumber, cabbage, tomatoes and coriander leaves.
5
Drizzle over peanut sauce, top with chopped peanuts and serve with lime and fresh Asian herbs.
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