Coconut, shrimp and green bean salad

4 servings
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By Food24 November 03 2009
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Ingredients (14)

125.00 ml coconut milk
2.00 green chillies — halved
1.00 lemongrass — thickly sliced
2.00 lemon leaves
400.00 g prawns — peeled,with tails
250.00 g green beans — baby, topped and tailed
500.00 ml cabbage — Chinese, shredded
500.00 ml spinach — shredded
2.00 tomatoes — wedges
45.00 ml fish sauce
30.00 ml fresh lime juice — or fresh lemon juice
10.00 ml brown sugar
15.00 ml fresh coriander — chopped
1.00 green chillies — finely chopped
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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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