Name: Baby cos with prawns and lime
Prep time: 20 min
Total time: 20 min
Yield: 1
Ingredients: 24 cooked prawns, peeled leaving tails intact, deveined; 2 green shallots, ends trimmed, thinly sliced; 1 Lebanese cucumber, halved lengthways, deseeded, finely chopped; 1 fresh red birdseye chilli, deseeded, thinly sliced; 125.00 ml loosely packed fresh mint leaves; 125.00 ml loosely packed fresh coriander leaves; 2 baby cos lettuce, washed, dried, trimmed; 62.50 ml finely chopped roasted peanuts; 1 garlic clove, crushed; 1 tsp finely grated fresh ginger; 42.00 gm fresh lime juice; 40.00 gm caster sugar; 48.80 gm fish sauce; 2 tsp sesame oil

Baby cos with prawns and lime

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Prep Time:
20 minutes

Cook Time:

Total Time:
20 minutes

Sip iced tea, then enjoy a light seafood salad for a perfect summer evening.

Ingredients:

24 cooked prawns, peeled leaving tails intact, deveined
2 green shallots, ends trimmed, thinly sliced
1 Lebanese cucumber, halved lengthways, deseeded, finely chopped
1 fresh red birdseye chilli, deseeded, thinly sliced
125.00 ml loosely packed fresh mint leaves
125.00 ml loosely packed fresh coriander leaves
2 baby cos lettuce, washed, dried, trimmed
62.50 ml finely chopped roasted peanuts
1 garlic clove, crushed
1 tsp finely grated fresh ginger
42.00 gm fresh lime juice
40.00 gm caster sugar
48.80 gm fish sauce
2 tsp sesame oil

Instructions:

In a small bowl, mix together garlic, ginger, lime juice, sugar, fish sauce, and sesame oil to create the dressing.
Mix together the prawns, green shallot, cucumber, chili, mint, coriander leaves, and lettuce in a large bowl.
Drizzle the dressing over the salad, tossing gently until coated. Divide into serving bowls and sprinkle with peanuts. Serve promptly.

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