Roasted Tiger Prawn Salad with Sesame and Tamarind Dressing

By vegar

Ingredients

• 12 x King prawns u/10
• COCONUT SALAD
• 1/4 Coconut finely grated & toasted
• 2 Birds eye chili chopped
• 1 Stick of lemon grass finely shredded
• 5 Shallots washed & finely sliced
• 5 Shallots finely sliced and crispy fried
• 3 Lime leaves shredded
• 1/2 Bunch coriander picked and washed
• 1/2 Bunch Vietnamese (hot) mint picked and washed
• 1/2 Bunch English Mint picked & washed
• 50 g Toasted sesame seeds

Details

Adapted from everydaygourmet.tv

Preparation

Step 1

Melt the palm sugar and stir in the rest of the ingredients, adding sesame seeds last

This dressing should be sweet and sour so be generous with the lime juice

This is garnished with the toasted coconut and crispy fried shallots.

Peel and clean the vein from the prawns lightly pan fry the prawns until cooked toss through the salad and arrange attractively on plate drizzle with plenty of Tamarind sauce dressing.

Tamarind Dressing

Mix all ingredients together.
Tamarind and sesame dressing
4 Cups palm sugar
¼ Cup sesame seeds (crushed)
1 Cup Tamarind water
1 Cup Soy Sauce
2 Bulbs ginger julienned
5 Limes juiced