Prawns with tamarind dressing & coriander salad

Detailed step-by-step description of how to cook the dish "Prawns with tamarind dressing & coriander salad". Try it by all means

Recipe «Prawns with tamarind dressing & coriander salad» presented in category Recipes / Salads, to prepare this dish you will need no more 5 minutes. To make this dish at home by prescription from the author Gomer would need: 2 tsp sesame oil, 750g medium green tiger prawns, peeled with tails left intact, deveined, 1 x 200g punnet red grape tomatoes, halved lengthways, 1 x 200g punnet yellow grape tomatoes, halved lengthways, 1 small white onion, halved, cut into thin wedges , 1 cup loosely packed fresh coriander leaves, 1/2 cup loosely packed fresh purple basil leaves, 1/2 cup loosely packed fresh mint leaves , 60g baby Asian greens, 1 large fresh yellow chilli, halved, deseeded, thinly sliced lengthways, 25g-piece tamarind pulp, 2 tbsp hot water, 1 stem lemon grass, pale section only, bruised, finely chopped, 1 tbsp fresh lemon juice, 1 tbsp brown sugar, 1 tbsp fish sauce.

Ingredients:

• 2 tsp sesame oil 
• 750g medium green tiger prawns, peeled with tails left intact, deveined 
• 1 x 200g punnet red grape tomatoes, halved lengthways 
• 1 x 200g punnet yellow grape tomatoes, halved lengthways 
• 1 small white onion, halved, cut into thin wedges 
• 1 cup loosely packed fresh coriander leaves 
• 1/2 cup loosely packed fresh purple basil leaves 
• 1/2 cup loosely packed fresh mint leaves 
• 60g baby Asian greens 
• 1 large fresh yellow chilli, halved, deseeded, thinly sliced lengthways 
• 25g-piece tamarind pulp 
• 2 tbsp hot water 
• 1 stem lemon grass, pale section only, bruised, finely chopped 
• 1 tbsp fresh lemon juice 
• 1 tbsp brown sugar 
• 1 tbsp fish sauce 
• 1 tsp sesame oil 

Instructions

1. To make the tamarind dressing, combine the tamarind pulp and hot water in a small heatproof bowl. Set aside for 15 minutes to soak. Strain through a fine sieve into a jug. Discard the seeds and pulp. Add the lemon grass, lemon juice, sugar, fish sauce and sesame oil, and stir to combine.
2. Heat the oil in a large non-stick frying pan over high heat. Add the prawns and cook, stirring, for 5 minutes or until the prawns curl and change colour. Remove from heat.
3. Place the red and yellow tomatoes, onion, coriander, basil, mint, Asian greens and chilli in a large bowl. Add the prawns and dressing, and gently toss until just combined. Arrange on serving plates and serve immediately.