Frozen prawns are a great holiday standby for salads or stir-fries. The lemony-flavoured tamarind purée is available in jars from supermarkets and Asian food stores. Use in dressings, sauces, marinades and stir-fries. Serves 4 as a light meal.
Tamarind dressing
| 1 Tbsp | Tamarind puree (Main) |
| 3 Tbsp | Palm sugar, grated, or light brown sugar |
| 3 Tbsp | Fish sauce |
| 3 Tbsp | Lime juice |
Prawn salad
| 36 | King prawns, deveined, cooked and peeled (Main) |
| 3 | Shallots, diced |
| 2 stalks | Lemongrass, diced |
| 2 | Kaffir lime leaves, finely sliced |
| 3 Tbsp | Fresh ginger, julienned |
| 1 | Red chilli, seeded and sliced |
| ⅓ cup | Fresh coriander |
| ⅓ cup | Mint leaves |
Directions
- Whisk the tamarind purée, palm sugar, fish sauce and lime juice, until smooth. Refrigerate, until required.
- Carefully assemble the salad ingredients in a large bowl. Just before serving, carefully toss with the dressing.