I love a king prawn egg fried rice, but when I had some ingredients leftover and fancied something light and refreshing, this salad was the result!
I haven't given the amount of each ingredient to use, as you can adapt quantities to taste.
The dressing,(which you can make as spicy as you like!), brings the whole salad together and is the star of the show! It's also great as a dip for Vietnamese spring rolls.
Beansprouts
Carrot
Spring onions
Red pepper
King prawns
Vegetable oil
Fresh coriander
Seasoning
For the dressing
1 tablespoon of Thai fish sauce
1 tablespoon of Chinese rice vinegar
1-2 tablespoons of sweet chilli sauce
- Devein the prawns and then use a piece of kitchen towel to remove any excess moisture.
- Scatter a handful of beansprouts in the bottom of the bowl.
- Top and tail and peel the carrot.
- Top, tail and wipe/wash the spring onions.
- Deseed the pepper.
- Cut the vegetables into very thin (julienne) slices.
- Scatter the vegetables over the beansprouts.
- Mix the dressing ingredients together.
- Heat 1-2 tablespoons of vegetable oil in a sauté or frying pan. Once the oil is hot, add the prawns and stir-fry for a few minutes until the prawns turn pink and start to curl.
- Add the prawns to the salad, then drizzle over the dressing.
- Garnish with chopped coriander leaves.
