Wing bean and grilled prawn salad

Cooking Salads Wing bean and grilled prawn salad

Detailed step-by-step description of how to cook the dish "Wing bean and grilled prawn salad". Try it by all means

Lables: Egg free Gluten free Lactose free Milk free Sesame free Wheat free
  1. For dressing, place chilli, garlic and a pinch of salt into a mortar. Pound to a paste with a pestle. Add shrimp. Pound to combine. Add palm sugar. Stir until dissolved. Stir in lime juice and fish sauce.
  2. Remove and discard prawn heads then peel, leaving tails intact. Using a pair of kitchen tweezers, devein prawns. Place prawns into a bowl with oil. Season to taste with salt and pepper then toss to combine. Preheat a char-grill pan until hot then cook prawns for 2 minutes each side or until cooked through.
  3. Transfer prawns to a bowl. Add remaining ingredients and dressing. Toss gently. Serve immediately as a light lunch or as part of a Thai-style banquet.

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16 green king prawns
2 tsp peanut oil
6-8 wing beans, cut into thirds diagonally
1 pomelo, segmented
1/2 cup mint leaves
1/2 cup Thai basil leaves
1/2 cup coriander leaves
1 stalk lemongrass, white part only, very finely shredded
1 green papaya, very finely shredded
8 cherry tomatoes, halved
1 red birdseye chilli
1 clove garlic
1 tsp dried shrimp
2 tbsp grated palm sugar
1/4 cup lime juice
1/4 cup fish sauce

Adv

Autors
Preparation time
30
Cooking time
5
Difficulty
Hard
Serves
4 people
Method
Baking
Category
Salads
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