Name: Prawn and bug entree salad
Prep time: 15 min
Total time: 15 min
Yield: 8
Ingredients: Dressing; 1/3 cup lime juice; 2 tablespoon peanut oil; 2 teaspoon fish sauce; 2 teaspoon brown sugar; 500 gram peeled, deveined cooked prawns; 4 halved, flesh sliced cooked balmain bugs; 250 gram punnet halved grape tomatoes; 1 seeded, sliced lebanese cucumber; 4 shredded green onions; 1/3 cup mint leaves; 1/3 cup coriander leaves; 1 seeded, finely sliced small red chilli; 1/3 cup crushed peanuts; lime cheeks, to serve

Ingredients

Dressing

1/3 cup lime juice

2 tablespoon peanut oil

2 teaspoon fish sauce

2 teaspoon brown sugar

500 gram peeled, deveined cooked prawns

4 halved, flesh sliced cooked balmain bugs

250 gram punnet halved grape tomatoes

1 seeded, sliced lebanese cucumber

4 shredded green onions

1/3 cup mint leaves

1/3 cup coriander leaves

1 seeded, finely sliced small red chilli

1/3 cup crushed peanuts

lime cheeks, to serve

Method

Prawn and bug entree salad

1.In a large salad bowl, combine prawns, bug flesh, tomatoes, cucumber, onion, herbs and chilli

2.Drizzle dressing over salad and toss to combine.

3.Scatter with peanuts to serve. Accompany with lime cheeks.

Dressing

4.In a jug, combine juice, oil, sauce and sugar, stirring to dissolve.

As a variation replace seafood with shredded barbecued chicken or duck. Serve salad on a bed of cooked rice noodles for a more substantial dish.
Note

Woman's Weekly Food

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Ingredients

Method

Prawn and bug entree salad

Dressing

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