by Bron | November 19, 2011 12:45 am
My lovelies, this is the recipe for the yummy prawn, mango and avocado salad I made last weekend. I pretty much made it up in my head, mixing together a few similar recipes and using a dressing from FashionFoodFatale‘s Jane Walsh. Unfortunately, I don’t really have quantities for the dressing, but you know what you like and just keep tasting it until it suits you.
Prawns (I used 1.5kg medium/large)
Mango x 3 cut into bite sized cubes
Avocado x 2 cut into bite sized cubes
Rocket (or green leaf salad mix) heaps
Lebanese cucumber sliced thinly
Red onion sliced thinly
Red chilli x 1 (seeds optional)
Fresh Coriander – heaps
Fresh Mint – heaps
Rice stick noodles – half a packet
Coconut milk or lite coconut milk (half a can)
Little bit of green curry paste
Kaffir lime leaves chopped really finely (6-7)
Lime juice (half a lime)
Lime zest (half a lime)
Red chilli (remove seeds if you wish)
Brown sugar (tablespoon or so) or you can use palm sugar
Fish sauce (a good shake)
Put the noodles in a bowl of boiling water, leave for five minutes, then rinse under cold water, set aside in colander to drain.
Dressing: Combine all dressing ingredients in a jar (remember to keep tasting), shake well, put in the fridge for a few hours, shaking it every 30 minutes. When getting ready to serve, strain it, and serve in a jug on the side.
Salad: Get a massive platter (this looks fabulous on a platter, instead of a bowl). Starting with the green leaves, add all ingredients (including the noodles and the herbs) in a layer. Do this twice. Then give it a bit of a mix up using some tongs. Serve with dressing on the side, and let guests add their own dressing.
Will keep for a day or two in the fridge, so will the dressing.
PS: the other thing I served was dates – I made a slice in a fresh date, pulled out the seed, popped in a piece of Danish feta, wrapped the date in really thinly sliced prosciutto and grilled it for about 5 minutes on a medium heat. Superb!!
I hope you enjoy!
Love Bron xo
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