I’m not sure if you are like me, but when spring weather hits, and summer is just around the corner, I start to crave salads more and more. This prawn, coconut and coriander salad is a super easy one for a mid week meal. There really isn’t that much to it, and with the use of a small bullet style blender the dressing is a synch.
The ingredients for the dressing of this prawn, coconut and coriander salad are Thai inspired. Normally you would use a mortar and pestle to pound your aromatics. But I really prefer to pile everything in a blender and whizz away. Quick and easy, it does give a different textural result, but one I prefer.
Day light saving is just about to start in Australia and that means, for most Aussies, hitting the outdoors between leaving work and dinner. I know I would rather spend more time with my family at the beach or by the pool before dinner than spending that time actually cooking dinner.
Go for a run with rover on the beach. Play some basketball or go for a swim with the grommets. Then grab the salad ingredients and pre-cooked prawns on the way home. Dinner will be done and dusted in no time!
Easy Prawn, Coconut & Coriander Salad
- 12 large cooked prawns | shelled & de-veined
- 1 large spring onion/scallion | finely sliced
- 1 bunch coriander (cilantro) | leaves picked & reserve roots and 10cm of the stem for dressing
- ½ cup mint leaves | torn
- 60 grams (1 cup) shaved coconut
- 8 baby cucumbers | sliced (or 2 small Lebanese cucumbers)
- 2.5 cm ginger | chopped
- 1 garlic clove | chopped
- 1 long red chilli de-seeded and chopped
- 1 tablespoon palm sugar syrup
- 1 lime | juice
- 1 tablespoon fish sauce
- In a small bullet style blender place coriander roots & stems, ginger, garlic, chilli, palm sugar syrup, lime juice and fish sauce. Blitz until smooth.
- In a large bowl place prawns, green onion, coriander, mint, coconut and cucumbers. Pour over dressing and toss well.
- Serve salad immediately.
All measurements are Australian metric standard. All measures are level, and cups are lightly packed unless specified. 1 teaspoon = 5ml / 1 tablespoon = 20mls / 1 cup = 250ml /4 teaspoons = 1 tablespoon.
The recipe's nutritional information is an approximation based on an online calculator. It is meant solely for reference purposes. If you're looking for precise details, be sure to double-check with your own research.
I do realise that quite a few readers are from the Northern Hemisphere. While hearty winter meals are in your sights at the moment, bookmark this baby for a few months time. Autumn may have just hit, but before you know it spring will be flowering around the corner.
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