Crunchy Prawn Salad

Serves: 1. Prep & cook time: 15 – 25 min.
INGREDIENTS:
Salad Dressing:
- 1 tsp lime juice (I use the bottled variety)
- 1 tsp agave nectar
- 1 tsp rice vinegar
- 1 tsp fish sauce
- ½ tsp garlic paste
Salad:
- 2 tsp sesame oil for frying.
- 50g cooked and shelled prawns
- 50g lettuce leaves (Iceberg is a good option)
- 1 small tomato (50-70g)
- 4 cm length of cucumber
- 4 basil leaves
- 2 spring onions (discard the leaves)
- 3 tsp peanuts
- 50g green beans
- Ground black pepper
METHOD
- Mix the 5 salad dressing ingredients (I put them in a small lidded container and shake them, you could use a small bowl/cup and stir well) then put them to one side.
- Cut the tomato into quarters.
- Cut the cucumber into small cubes.
- Tear the lettuce leaves.
- Make the salad by putting the prawns, tomato, cucumber and lettuce in a bowl, then put to one side.
- Chop the onions into small pieces.
- Cut the green beans into 1 cm lengths.
- Lightly crush the peanuts – use a pestle and mortar, or put in a bag and use something such as a rolling pin to crush them.
- Heat the sesame oil in a wok or small frying/saucepan on medium-high heat.
- Add the onions and peanuts then stir fry for 2-3 minutes.
- Then add the green beans and continue to stir fry for a further 2-3 minutes.
- Now add the pan contents to the salad bowl (be sure to scrape the pan so you include any residue juices – this is where the flavour is).
- Now add the salad dressing to the salad bowl and gently toss everything together.
- Sprinkle ground black pepper on top, to taste.
