Prawn salad with spicy dressing
Rice wine vinegar
1 clove(s), crushed
Fresh red chilli
1 whole, thinly sliced
2 cup(s), (1 small lettuce) leaves torn
Prawn, school, cooked
1000 g, (1kg) peeled, deveined, leaving tails intact
600 g, peeled, cut into thin wedges
1 medium, halved lengthways, sliced
- Combine the boiling water and sugar in a small heatproof bowl and stir to dissolve. Cool. Stir in the fish sauce, vinegar, lime juice, garlic and chilli. Set aside.
- Place the snow peas into a heatproof bowl. Prepare a bowl of iced water. Cover the snow peas with boiling water, stand for 2 minutes, then drain. Place the snow peas into the iced water for 1 minute. Drain and pat dry with paper towel. Trim the snow peas and slice lengthways into thin strips.
- Arrange the lettuce leaves on serving plates and top with the prawns, watermelon, cucumber and snow peas. Drizzle with the dressing and sprinkle with the coriander to serve.