Asian Prawn Salad

This is a really simple recipe I came up with this week whilst doing Phase I of the South Beach Diet. I was aiming for something like Wendy's Asian Chicken Salad in taste and texture. Since finding 1kg bags of raw and de-veined large tiger prawns at Lidl for a mere €4.99, I've been enjoying the lovely seafood a lot! If you weren't dieting you might want to garnish this with some wonton chips or those cracker type of chow mein noodles and of course some mandarin oranges. You could also use honey or brown sugar as a sweetener instead of Splenda, which would add a lot. Yum! Play around with different vegetables too. I bet lightly blanched broccoli would be great in this as would bok or pak choi.

Prawn Salad for One

Ingredients:

• handful raw prawns, peeled and de-veined
• 2 cloves garlic, finely diced
• 1 inch piece root ginger, peeled and grated
• 1 tbsp olive oil
• 4 tbsp dark sesame oil
• 1 tbsp light soy sauce
• juice of a lime
• pinch Chinese five spice
• 1 tsp Splenda / other sugar substitute
• Sweet red pepper, cut into rings
• Mixed Greens
• Mange Tout (Snow Peas,) sliced
• Red onion, thinly sliced / Scallions
  
• Dry Roasted Peanuts, to garnish
• Cilantro/Coriander to garnish

First prepare the prawns. Heat the olive oil over a medium heat and fry the prawns for about a minute on the first side. Add the garlic and 1/3 of the ginger and flip the prawns. Cook until done another minute or two. Season with salt and plenty of black pepper.

For the dressing whisk together the sesame oil, soy sauce, lime juice, remaining ginger, Splenda and five spice powder until it emulsifies.

Arrange greens and top with vegetables and prawns. Sprinkle with peanuts and drizzle the dressing on top. Garnish with cilantro.

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