Raw Slaw Summer Prawn San Choi Bao
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Raw Slaw Summer Prawn San Choi Bao
Ingredient
500g Cooked Australian prawns, peeled
1 Lebanese cucumber, de-seeded, sliced
1 cup purple cabbage, finely sliced
1 cup savoy cabbage, finely sliced
1 carrot, peeled, grated
3 spring onions/scallions, finely sliced
½ bunch coriander, chopped
½ cup dill, chopped
8 Iceberg lettuce cups, trimmed, in iced water
1/3 cup macadamia nuts, roughly chopped
Dressing:
Juice of 1 lime, plus extra to garnish
1Tb fish sauce
1Tb brown sugar
1 long red chilli, finely sliced
2 teaspoons sesame oil
Method
Chop the prawns into rough 1cm chunks and place into a large bowl.
Add in the cucumber, cabbages, carrot, spring onions, coriander, mint and dill.
Whisk all the dressing ingredients together and pour over the prawn salad mixture and toss well to coat everything in the dressing.
Place the lettuce cups onto a serving platter and fill each cup with the prawn mixture. Garnish with macadamia nuts and extra sliced chili.
Recipe by Courtney Roulston
