Thai prawn and pumpkin salad
3
Points®
Total time: 25 min • Prep: 15 min • Cook: 10 min • Serves: 4 • Difficulty: Easy
This Thai-inspired salad has the perfect balance of flavour and spice
Ingredients
Raw peeled prawns
500 g, peeled, medium size, tails intact
Soy sauce
2 tsp
Fresh ginger
1 tsp, grated
Butternut pumpkin
300 g, cut into 2cm pieces
Lime juice
1 tbs
Fish sauce
1 tsp
Brown sugar
2 tsp
Celery
1 stick(s), thinly sliced
Green shallot(s)
3 individual, thinly sliced
Cos lettuce
1 cup(s), leaves separated
Fresh basil
¼ cup(s), (Thai) leaves
Fresh mint
¼ cup(s), leaves
Fresh red chilli
1 whole, deseeded, thinly sliced
Unsalted roasted cashew nuts
¼ cup(s), (40g) unsalted, chopped
Oil spray
1 x 3 second spray(s)
Instructions
1
Combine prawns, soy sauce and ginger in a medium bowl. Toss to combine. Cover and refrigerate for 10 minutes.
2
Meanwhile, boil, steam or microwave pumpkin until tender.
3
Place juice, fish sauce and sugar in a small saucepan over medium heat. Cook, stirring, for 1–2 minutes or until sugar has dissolved. Set dressing aside to cool.
4
Lightly spray a large non-stick frying pan with oil and heat over medium heat. Cook prawns, in batches, for 2–3 minutes each side or until prawns change colour and are just cooked through.
5
Combine pumpkin, prawns, celery, shallots, lettuce, basil, mint and dressing in a large bowl and toss gently to combine. Serve salad topped with chilli and cashews.
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