Name: Salt and pepper prawns with crispy Asian salad
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 1
Cuisine: asian
Ingredients: 6 wonton wrappers; 2 Lebanese cucumbers, halved, thinly sliced diagonally; 55g (1 cup) bean sprouts; 2 green shallots, thinly sliced diagonally; 200g snow peas, thinly sliced diagonally; 250.00 ml fresh coriander leaves; 1 long fresh red chilli, deseeded, thinly sliced; 42.00 gm lime juice; 24.40 gm Fish Sauce; 16.00 gm brown sugar; 20.00 ml finely chopped fresh lemongrass, white part only; 500g peeled green prawns, tails intact; 2.40 gm sea salt flakes; 1 tsp cracked black pepper; 16.80 gm coconut oil

Salt and pepper prawns with crispy Asian salad

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Prep Time:
20 minutes

Cook Time:
10 minutes

Total Time:
30 minutes

Crispy Asian salad topped with flavorful low-fat salt and pepper prawns.

Ingredients:

6 wonton wrappers
2 Lebanese cucumbers, halved, thinly sliced diagonally
55g (1 cup) bean sprouts
2 green shallots, thinly sliced diagonally
200g snow peas, thinly sliced diagonally
250.00 ml fresh coriander leaves
1 long fresh red chilli, deseeded, thinly sliced
42.00 gm lime juice
24.40 gm Fish Sauce
16.00 gm brown sugar
20.00 ml finely chopped fresh lemongrass, white part only
500g peeled green prawns, tails intact
2.40 gm sea salt flakes
1 tsp cracked black pepper
16.80 gm coconut oil

Instructions:

Preheat your oven to 220C (200C fan forced) and prepare a baking tray with baking paper. Arrange wonton wrappers on the tray and lightly coat both sides with rice bran oil. Bake for 4 minutes, flipping halfway through, until they are deeply golden and crispy. Allow them to cool before breaking them into delightful pieces.
In a big bowl, mix together the cucumber, sprouts, shallot, snow peas, coriander, and chili. In a small bowl, whisk together the lime juice, fish sauce, brown sugar, and 3 tsp of lemongrass.
In a large bowl, mix together the prawns, salt, pepper, and remaining lemongrass until well coated. Heat oil in a large non-stick frying pan over high heat. Cook the prawns, stirring occasionally, for 3-4 minutes until they change color and are cooked through.
Pour half of the zesty lime dressing evenly over the refreshing cucumber mixture and mix gently. Divide the salad onto individual plates. Drizzle the remaining dressing over the top and then sprinkle with the crispy wonton pieces and succulent prawns. Serve right away for optimal freshness.

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