Crispy and crunchy multi-coloured salad with grilled prawns and a spicy chilli dressing.

  • Prep time: 20 minutes
  • Cooking time: 5 minutes
    • Japanese
    • Dairy Free
    • Gluten Free

    Crunchy Asian Salad with Chilli & Peanut Prawns

    Recipe Information

    Ingredients
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    250g pack Specially Selected Frozen Raw Argentinian Red Shrimps

    200g Sugar Snap Peas

    2 Spring Onions

    1 Whole Fresh Sweetcorn

    200g Baby Cucumbers

    200g Beansprouts

    200g Carrots

    1 Yellow Pepper

    150g Radish

    80g Dry Roasted Peanuts

    150ml Sweet Chilli Sauce

    50ml Soy Sauce

    Juice of 1 Lime

    ½ tsp Ground Coriander

    10g Fresh Coriander, chopped

    Black Pepper

    Method

    Defrost the shrimps, drain off any liquid and pat dry.

    Mix the lime juice with the ground coriander and season with some black pepper.

    Soak the shrimps in the lime juice while you make the salad.

    Peel the carrots and cut into thin strips.

    Thinly slice the peas.

    Wipe and shred the spring onion.

    Thinly slice the pepper, discarding seeds.

    Cut the kernels off the corn.

    Thinly slice the radish.

    Chop or slice the cucumbers.

    Chop the peanuts, leaving some whole.

    Mix the chilli sauce with the soy sauce.

    Barbecue, griddle or grill the shrimps for 5 minutes.

    Assemble the salad and drizzle with the chilli dressing and chopped coriander.

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