Coconut, shrimp and green bean salad



Ingredients 15
Servings 4
Time

Ingredients

  • 125
    ml
    coconut milk
  • 2
    green chillies, slit to release flavour
  • 1
    stalk lemon grass, thickly sliced
  • 2
    lemon leaves (if available)
  • 400
    g
    peeled prawns, with tails
  • 250
    g
    baby green beans, topped and tailed
  • 500
    ml
    shredded Chinese cabbage
  • 500
    ml
    shredded spinach
  • 2
    large tomatoes, cut into wedges (optional)
  • DRESSING
  • 45
    ml
    fish sauce
  • 30
    ml
    fresh lime or lemon juice
  • 10
    ml
    brown sugar
  • 15
    ml
    chopped fresh coriander
  • 1
    green chilli, finely chopped
 

Method

 
Heat coconut milk, chillies, lemon grass and lemon leaves in a large pan. When mixture bubbles, add prawns and beans. Cook over high heat for 3 minutes, or until done to taste. Remove from stove and allow to cool in coconut mixture. Meanwhile, place cabbage and spinach on a large platter. Top with prawns and beans. DRESSING: Whisk ingredients together and pour over salad. Garnish with tomato wedges and fresh coriander. Serve on its own or with a side portion of steamed Thai or jasmine rice.
 

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