Macadamia & Prawn Salad
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Macadamia & Prawn Salad
Recipe By Courtney Roulston
Ingredients
1 cup Australian macadamia nuts
½ wombok cabbage, shaved (around 4 cups)
1 red onion, finely sliced
1 large carrot, sliced into thin julienne
2 long red chillies, seeded, julienne
2 Lebanese cucumbers, seeded, sliced on the diagonal
16 cooked Australian king prawns, peeled, de veined
1 cup mint, leaves picked
1 cup coriander sprigs
2 small rice paper sheets (the ones used for rice paper rolls)
Squeaky Gate extra virgin olive oil for frying
Dressing
2 tbsp fish sauce
1 tbsp brown sugar
1 small birds eye chilli, finely chopped
juice of 1 lime, plus extra wedges to serve
Method
Heat a small frying pan over a low-medium heat. Toast the macadamia nuts for 5 - 6 minutes, or until golden and toasted. Remove and set aside to cool.
Pour 2 cm of oil into the same small frying pan and heat to 180 degrees C. Cut the rice paper sheets into 4 quarters and fry in batches for 1 - 2 minutes, or until puffed and crispy. Season lightly with sea salt and set aside on a plate lined with kitchen paper to drain.
In a large bowl combine the cabbage, onion, carrot, chillies, cucumber, prawns, mint, coriander and ⅔ of the macadamia nuts.
Whisk all the dressing ingredients together in a bowl until the sugar has dissolved. Pour the dressing over the salad and gently toss to coat.
Transfer the salad to a serving platter and top with the reserved macadamia nuts. Serve with the crispy rice cups and extra lime wedges on the side.
