Name: Prawn and asparagus salad with coconut dressing
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 6 servings
Cuisine: Cooking Method
Ingredients: 500 g prawns peeled; lemon juice; 1 bunch asparagus; 1 can asparagus white; handful mixed berries to serve; packet rocket serve; 50 ml coconut shavings, toasted; 90 ml coconut milk; 15 ml lemon juice or fresh lime juice; 2 ml fish sauce; 5 ml brown sugar; 30 ml sunflower oil; 15 ml fresh coriander chopped

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Ingredients (13)

500 g	prawns — peeled
	lemon juice
1 bunch	asparagus
1 can	asparagus — white
handful	mixed berries — to serve
	packet rocket — serve
50 ml	coconut — shavings, toasted

COCONUT DRESSING:

90 ml	coconut milk
15 ml	lemon juice — or fresh lime juice
2 ml	fish sauce
5 ml	brown sugar
30 ml	sunflower oil
15 ml	fresh coriander — chopped

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Method:

Steam the prawns then set aside to cool. Drizzle with a little lemon juice.

Steam the green asparagus until it is just tender, then drain and submerge it in ice-cold water for a few minutes to retain the colour. Drain well and set aside to cool completely.

Dressing:
Mix all the ingredients together well with a hand blender.

Serve a few spears of both types of asparagus on each plate along with the prawns and some berries and rocket. Drizzle with the coconut dressing and sprinkle with the toasted coconut shavings.

Text and image: Ideas magazine

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