Malaysian prawn salad
Look no further for a super easy, crunchy prawn salad.
|5||Garlic cloves, peeled and chopped|
|1 Tbsp||Crushed chilli|
|300 ml||Plum sauce|
|¼ cup||Vinegar, use Chinese red vinegar|
|¼ cup||Brown sugar|
|40 ml||Soy sauce|
|1 Tbsp||Sesame oil|
|750 g||Prawns, steamed and peeled|
|½ cup||Roasted peanuts, smashed|
|1 handful||Prawn crackers, deep-fried|
|1 handful||Fresh coriander|
- Blitz the chilli, garlic, plum sauce, vinegar, lime juice, soy and sesame oil in a liquidiser.
- In a mixing bowl, fold the dressing through the prawns.
- Serve the prawns on a salad of iceberg lettuce, radishes, carrots and cucumber, coat with the remaining dressing and scatter over the peanuts and coriander. Serve the crackers on the side.