Hot-sour prawn salad

Name: Hot-sour prawn salad
Yield: Serves 4–6
Cuisine: United Kingdom
Ingredients: 3 tablespoons lime juice; 2 tablespoons sunflower oil; 2 teaspoons fish sauce; 2–3 handfuls lamb’s lettuce, watercress or rocket; 2 tablespoons chopped coriander; 1 shallot, finely chopped; 500g medium or large cooked prawns, shelled; lower part of 1 stalk lemongrass, finely sliced; 1 green chilli, seeded and finely chopped; mint leaves, to garnish

Preparation info

Serves
4–6

Difficulty
Easy

Appears in

Winter Food

By Jill Norman

Published 2005

About

This quickly made salad, drawing on the flavours of Southeast Asia, makes a fresh-tasting first course in winter.

Ingredients

3 tablespoons lime juice
2 teaspoons fish sauce
2 tablespoo

Europe
United Kingdom
Gluten-free
Winter

Method

Whisk together the lime juice, fish sauce and sunflower oil and dress the prawns. Add the shallot, chilli, lemongrass and coriander and toss through. Arrange the salad leaves in a shallow bowl, top with the prawns and dressing and garnish with mint leaves.