Name: Prawns, edamame beans and fresh herb salad
Cook time: 10 min
Total time: 10 min
Yield: 4
Ingredients: 500 gram australian frozen raw prawns, such as banana prawns; 1 1/2 cup frozen edamame beans, in the pod, thawed; 1 telegraph cucumber; 2 cup beansprouts, trimmed; 1 carrot, peeled ansd shaved with a potato peeler; 3 spring onions, trimmed and finely sliced; 1 hot red chilli, finely chopped; 3 kaffir lime leaves, shredded; 1 cup coriander leaves; 1/2 cup vietnamese mint; 4 tablespoon lime juice; 1 tablespoon fish sauce; 2 tablespoon olive oil; 1/4 teaspoon sugar; 1/4 teaspoon salt; 1/2 cup salted toasted peanuts, chopped, to serve; lime wedges, to serve

Ingredients

500 gram australian frozen raw prawns, such as banana prawns

1 1/2 cup frozen edamame beans, in the pod, thawed

1 telegraph cucumber

2 cup beansprouts, trimmed

1 carrot, peeled ansd shaved with a potato peeler

3 spring onions, trimmed and finely sliced

1 hot red chilli, finely chopped

3 kaffir lime leaves, shredded

1 cup coriander leaves

1/2 cup vietnamese mint

4 tablespoon lime juice

1 tablespoon fish sauce

2 tablespoon olive oil

1/4 teaspoon sugar

1/4 teaspoon salt

1/2 cup salted toasted peanuts, chopped, to serve

lime wedges, to serve

Method

1.Thaw prawns quickly by placing them in a resealable plastic bag and immersing the bag in a sink of hot water. Once the prawns are nearly thawed, rinse, pat dry and continue thawing at room temperature. Twist off heads, remove shells and slit down the back of each to remove the black or red vein. Rinse and pat dry.

2.Remove edamame beans from pods.

3.Peel cucumber, cut in half through the middle, then cut each piece in half down the length. Scoop out the seeds with a teaspoon. Slice cucumber thinly and put in a bowl with the edamame beans, beansprouts, carrot, spring onions, chilli, lime leaves, coriander and mint.

4.Whisk lime juice, fish sauce, half the oil, sugar and salt in a small bowl.

5.Toss prawns with remaining oil. Heat a large frying pan over medium-high heat and add prawns. Sauté until golden and cooked through.

6.Re-whisk dressing, pour over salad and toss, and pile onto plates. Quickly toss prawns in the bowl that had the dressing then add to plates.

7.Scatter with peanuts, garnish with lime wedges and serve immediately.

Check label of fish sauce if eating gluten-free.
Note

Woman's Weekly Food

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Ingredients

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