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Lime and prawn salad

Young lemon leaves can be used in place of the makrut (kaffir lime) leaves if they are not available.

Ingredients

Murdoch Recipe Article Lead - narrow
  • 16 large raw prawns (shrimp), peeled and deveined, tails intact
  • 200 g (7 oz) baby green beans
  • 2 Lebanese (short) cucumbers, sliced
  • 4 spring onions (scallions), finely chopped
  • 1 tablespoon finely shredded makrut (kaffir lime) leaves 
  • 15 g (1/2 oz/1/4 cup) flaked coconut
  • 2 teaspoons shredded lime zest

Dressing

  • 1 tablespoon peanut oil
  • 1 tablespoon fish sauce
  • 1 tablespoon grated palm sugar or soft brown sugar
  • 1 tablespoon chopped coriander (cilantro) leaves
  • 2 teaspoons soy sauce
  • 1–2 teaspoons sweet chilli sauce
  • 3 tablespoons lime juice

Method

1. Put the prawns and beans in a steamer and cover with a lid. Sit the steamer over a wok or saucepan of boiling water and steam for 6 minutes. Remove from the steamer and refresh the beans in cold water. Drain and pat dry with paper towels.

2. To make the dressing, whisk together all the ingredients in a bowl.

3. Combine the prawns, beans, cucumber, spring onion, lime leaves and flaked coconut in a large bowl. Add the dressing and toss gently to coat. Transfer the salad to a large serving bowl and garnish with the shredded lime zest.

Main ingredient:
Shellfish
Course:
Starter/Entree, Side Dish
Occasion:
Barbecue, Family meals

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