Malaysian prawn salad

By vegar

Ingredients

• 300 g green beans
• 200 g salmon fillet
• 200 g cooked Tiger prawns, or similar
• 1/4 cup shredded coconut
• 1 spring onion, sliced
• 2-3 tbsp coconut cream
• Betel leaves or Thai basil
• Vegetable oil
• Dressing
• 1-2 small fresh red chillies
• 3 limes, juiced
• 2 tsp caster sugar
• 2 tbsp fish sauce

Preparation

Step 1

Bake the salmon fillet in a medium oven until well-done. This should take about 15 minutes. Allow to cool then pound in a mortar and pestle or food processor until shredded finely, but not into a paste. Heat vegetable oil in a wok until hot enough to cook a piece of bread golden brown in about 10 seconds. Add the shredded fish and fry until golden brown, drain and place on absorbent paper until required.

2. Toast the coconut in a pan until golden and then allow to cool, set aside.

3. Cook the green beans in boiling salted water until soft and tender. Once cooked, drain and refresh in cold water and the drain and chop.

4. Peel and devein the cooked king prawns, then pound in a mortar and pestle until coarsely shredded.

5. To make the dressing combine the chopped fresh red chilli, lime juice sugar and fish sauce in a bowl and mix until dissolved.

6. Add prawns and the chopped green beans, toasted coconut and finely sliced spring onion and the shredded basil or betel leaf. Combine well.

7. Finally dress with coconut cream seasoned with a little salt serve straight away.