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Mini Thai Prawn Salads with Coconut Dressing
Ingredients:
Coconut Dressing
Method:
- 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
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