Prawn and pineapple salad
Description
Sweet, spicy, tangy, fresh – this Malaysian-inspired salad has all of the flavours!
Ingredients
- 2 red chillies
- 1 stick lemongrass, bashed
- 4 cloves garlic
- 20g/½oz fresh ginger, peeled and roughly chopped
- 150ml/5fl oz neutral oil, such as sunflower or vegetable
- 2 lime leaves
- 60g/2¼oz palm sugar
- 4 tsp light soy sauce
- fish sauce, to taste
- 2 limes, juice only
- 170g/6oz raw king prawns, shelled and deveined
- 1 small ripe pineapple, peeled and chopped into bitesize pieces (keep the shell for serving, if you like)
- 1 head of chinese cabbage, finely shredded
Directions
- In a high-speed blender, blitz together the chillies, lemongrass, garlic, ginger and oil until it forms a lumpy paste.
- Place a pan over a medium heat and cook out the paste for around 5–10 minutes until a layer of vibrant red oil forms on the top – it will look split, but that’s perfect! Turn the heat down to low.
- Add the lime leaves, then the palm sugar, soy sauce, fish sauce and lime juice, all to taste.
- When you’re happy with the flavour balance, add in the prawns and cook for 3–4 minutes, until pink and cooked through. Add in the pineapple and cabbage, then remove from the heat and mix well. Serve in the pineapple shell, if you like!
