Prawn Salad Cups
For the sauce:
1 small green chilli, finely chopped
6 sprigs of fresh coriander
5cm piece of ginger, peeled and finely grated
2 cloves of garlic, peeled and finely chopped
2 spring onions
10ml runny honey
10ml soya sauce
12 king prawns, peeled and deveined
15ml olive oil
20g sesame seeds, lightly toasted
Small Cos or butter lettuce leaves, washed and drained
1 ripe avocado, peeled and cubed
Juice of ½ a lime
20g roasted peanuts, roughly chopped
- Combine all the ingredients for the sauce in a small bowl.
- Heat a medium non-stick pan over medium heat and add the butter and oil to the pan. Add the prawns in batches and flash fry for 3-4 minutes before removing and allowing to cool. Sprinkle with sesame seeds.
- Place the prawns on the salad leaves and drizzle the sauce over. Top with the avocado and sprinkle the chopped peanuts over.