Warm Pumpkin, Spinach, Prawn Salad With Chilli/ Lime Dressing |
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Prep Time: 20 Minutes Cook Time: 45 Minutes |
Ready In: 65 Minutes Servings: 4 |
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Posting for Chef #29196 Ingredients:
1 tablespoon chile pepper jam |
2 tablespoons lime juice |
1 tablespoon fish sauce |
1 tablespoon palm sugar |
1/4 cup chicken stock |
1 kg pumpkin, cut into 5cm cubes |
3 tablespoons vegetable oil |
16 prawns, deveined leaving heads and tails intact |
125 g baby spinach leaves or 125 g similar greens |
1 red onion, thinly sliced |
Directions:
1. To make dressing, combine all ingredients in a pan and bring to the boil. Set aside.
2. Preheated oven to 200°C.
3. Toss pumpkin lightly in 2 tablespoons of the vegetable oil, place in baking tray and baked in until golden brown, about 45 minutes.
4. Heat remaining oil in wok and stir-fry prawns until just cooked, about 2-3 minutes.
5. Drizzle half the dressing over the prawns and toss to coat.
6. To assemble, combine pumpkin, baby spinach and onion in a bowl. Divide mixture between individual serving plates.
7. Arrange prawns on top of salad and drizzle remaining dressing around the plates.
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