Prawn and asparagus salad with coconut dressing

Recipe from: 14 October 2015
recipe, salad, seafood

Ingredients 14
Servings 1
Minutes 00:20

Ingredients

Serving Change
  • 500
    g
    prawns, peeled (or buy ready-cooked prawns)
  • lemon juice
  • 1
    bunch
    fresh green asparagus
  • 1
    can
    white asparagus, drained
  • handful
    of raspberries, strawberries or gooseberries, to serve
  • packet of rocket, to serve
  • 50
    ml
    coconut shavings (or 30ml desiccated coconut), toasted
  • COCONUT DRESSING:
  • 90
    ml
    coconut milk
  • 15
    ml
    lime or lemon juice
  • 2
    ml
    fish sauce
  • 5
    ml
    brown sugar
  • 30
    ml
    sunflower oil
  • 15
    ml
    fresh coriander, chopped
 

Method

00:20
 
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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Read more on: recipe  |  seafood  |  salad
 

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