Name: Mini Thai Prawn Salads with Coconut Dressing
Prep time: 25 min
Ingredients: For the Salad:; 1 Lebanese cucumber, halved, seeded and finely diced; 2 spring (green) onions, thinly sliced; 1/2 cup Chinese cabbage, finely shredded; 1 long mild red chilli, seeded and finely chopped; 1 tablespoon fresh coriander, finely chopped; To serve:; 24 small cooked prawns, shelled; 2 tablespoons roasted peanuts, roughly chopped; Lime wedges; Extra coriander leaves (chopped); 2 tablespoons (40mL) coconut cream; 2 tablespoons (40mL) lime juice; 1 tablespoon (20mL) Kikkoman Less Salt Soy Sauce; 2 teaspoons (10mL) fish sauce; 2 teaspoons sugar

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Make the Coconut dressing
To prepare the mini salad, combine cucumber, green onions, chilli and coriander in a bowl. Just before serving, add dressing to cucumber mixture and stir gently to combine
To serve, place 2 teaspoons salad mixture in each spoon. Top with 1 prawn. Sprinkle with peanuts, and top with extra coriander leaves. Serve with lime wedges

Coconut Dressing

To make the dressing, place coconut cream, lime juice, Less Salt Soy Sauce, fish sauce and sugar in a small bowl. Whisk to combine. Set aside

Tips & Hints:

- You'll need 24 Chinese serving spoons, or 24 small witlof leaves
- Dressing can be made the day before and refrigerated until needed
- Salad ingredients can be prepared in the morning, covered with plastic wrap and refrigerated until needed.

Make the Coconut dressing
To prepare the mini salad, combine cucumber, green onions, chilli and coriander in a bowl. Just before serving, add dressing to cucumber mixture and stir gently to combine
To serve, place 2 teaspoons salad mixture in each spoon. Top with 1 prawn. Sprinkle with peanuts, and top with extra coriander leaves. Serve with lime wedges

Tips & Hints:

- You'll need 24 Chinese serving spoons, or 24 small witlof leaves
- Dressing can be made the day before and refrigerated until needed
- Salad ingredients can be prepared in the morning, covered with plastic wrap and refrigerated until needed.

Coconut Dressing

To make the dressing, place coconut cream, lime juice, Less Salt Soy Sauce, fish sauce and sugar in a small bowl. Whisk to combine. Set aside

Make the Coconut dressing
To prepare the mini salad, combine cucumber, green onions, chilli and coriander in a bowl. Just before serving, add dressing to cucumber mixture and stir gently to combine
To serve, place 2 teaspoons salad mixture in each spoon. Top with 1 prawn. Sprinkle with peanuts, and top with extra coriander leaves. Serve with lime wedges

Tips & Hints:

- You'll need 24 Chinese serving spoons, or 24 small witlof leaves
- Dressing can be made the day before and refrigerated until needed
- Salad ingredients can be prepared in the morning, covered with plastic wrap and refrigerated until needed.

Coconut Dressing

To make the dressing, place coconut cream, lime juice, Less Salt Soy Sauce, fish sauce and sugar in a small bowl. Whisk to combine. Set aside

Ingredients

Coconut Dressing

Method

Coconut Dressing

Tips & Hints:

Tips & Hints:

Coconut Dressing

Tips & Hints:

Coconut Dressing

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Coconut Dressing

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Ingredients

Coconut Dressing

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Coconut Dressing

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Tips & Hints:

Coconut Dressing

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Coconut Dressing

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Coconut Dressing

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