Prawn Salad with Coconut Dressing |
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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 4 |
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This is a nice, light seafood and rice salad that's wonderful for lunch or dinner during hot summer days! Ingredients:
1 1/2 lbs cooked large shrimp or 1 1/2 lbs shrimp |
2 mangoes, peeled,cored,and cubed |
2 avocados, peeled,cored,and cubed |
4 cups cooked thai rice |
8 leaves butter lettuce |
1/2 cup coconut milk |
1 tablespoon lemon juice |
1 tablespoon lime juice |
1/2 teaspoon curry powder, to taste |
1 clove garlic, finely minced |
1 teaspoon grated fresh ginger |
2 teaspoons sugar |
1/4 teaspoon turmeric |
1/4 teaspoon salt |
2 dashes black pepper |
1 teaspoon olive oil |
1 dash tabasco sauce |
Directions:
1. Shell and de-vein the prawns, leaving tails intact.
2. Place all dressing ingredients in a jar and shake well.
3. Place prawns, mango, and avocado in a bowl and toss with dressing.
4. Arrange lettuce leaves and cooked rice attractively on serving platter, then top with the prawn mixture; drizzle dressing over all.
5. Serve and enjoy!
6. Makes 4 servings.
7. Make sure to use fully-ripe mangos and avocados in this recipe.
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