Ingredients and Method
Serves 6
Preparation time: 30 minutes
Cooking time: 5 minutes
Ingredients:
- 50 ml butter
- 15 ml crushed garlic
- 24 prawns, deveined
- 100 ml sweet-chilli sauce
- 1 packet salad leaves
- olive oil
- balsamic vinegar
- 1 pawpaw, peeled and cubed
- 3 green apples, sliced
- 1 radish, thinly sliced
- 1 cucumber, cut into ribbons
- 1 red pepper, julienned
- 20 ml capers
- 250 ml spicy or salted macadamia nuts
- 10 ml wasabi paste
- 100 ml mayonnaise
- lemon wedges and fresh dill, to serve
Method:
Heat frying pan, add the butter and garlic, and fry the prawns until pink and cooked through. Stir in the sweet-chilli sauce, remove from heat and leave to cool.
Drizzle the salad leaves with olive oil and balsamic vinegar and toss to coat. Place on a serving platter and arrange the rest of the fresh salad ingredients and the capers on top.
Arrange the prawns on top of the salad and sprinkle with the macadamia nuts. Mix the wasabi paste into the mayonnaise and spoon over the prawns. Garnish the salad with lemon wedges and sprigs of fresh dill.
