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How to make Prawns with tamarind dressing & coriander salad

Yield = 4
Prep time: 0:15
Cook time: 0:05
Total time: 0:20

Ingredients

  • 2 teaspoons sesame oil
  • 750g medium green tiger prawns, peeled with tails left intact, deveined
  • 1 x 200g punnet red grape tomatoes, halved lengthways
  • 1 x 200g punnet yellow grape tomatoes, halved lengthways
  • 1 small white onion, halved, cut into thin wedges
  • 1 cup loosely packed fresh coriander leaves
  • 1/2 cup loosely packed fresh purple basil leaves
  • 1/2 cup loosely packed fresh mint leaves
  • 60g baby Asian greens
  • 1 large fresh yellow chilli, halved, deseeded, thinly sliced lengthways

Tamarind dressing

  • 25g-piece tamarind pulp
  • 2 tablespoons hot water
  • 1 stem lemon grass, pale section only, bruised, finely chopped
  • 1 tablespoon fresh lemon juice
  • 1 tablespoon brown sugar
  • 1 tablespoon fish sauce
  • 1 teaspoon sesame oil

Method

  • Step 1 To make the tamarind dressing, combine the tamarind pulp and hot water in a small heatproof bowl. Set aside for 15 minutes to soak. Strain through a fine sieve into a jug. Discard the seeds and pulp. Add the lemon grass, lemon juice, sugar, fish sauce and sesame oil, and stir to combine.
  • Step 2 Heat the oil in a large non-stick frying pan over high heat. Add the prawns and cook, stirring, for 5 minutes or until the prawns curl and change colour. Remove from heat.
  • Step 3 Place the red and yellow tomatoes, onion, coriander, basil, mint, Asian greens and chilli in a large bowl. Add the prawns and dressing, and gently toss until just combined. Arrange on serving plates and serve immediately.