John Myers
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Asian Salad with Party Prawns
The perfect asian salad with party prawns recipe with a picture and simple step-by-step instructions.
Asian salad:
- 100 g Chinese cabbage (without the leaf hearts)
- 200 g Red pepper
- 200 g Mango
- 1 tbsp Olive oil
- 1 tbsp Light rice vinegar
- 1 tbsp Liquid honey
- 2 big pinches Coarse sea salt from the mill
- 2 big pinches Colorful pepper from the mill
Party prawns:
- 1 pack Party prawns with tail 110 g
- 1 tbsp Sunflower oil
- 1 tbsp Butter
- 1 tbsp Liquid honey
- 2 big pinches Coarse sea salt from the mill
- 2 big pinches Colorful pepper from the mill
Serve:
- 2 Stalk Basil for garnish
Asian salad:
- Peel off the cabbage leaves, cut out the leaf hearts in a wedge shape and cut the cabbage leaves into strips. Clean and wash the peppers and cut into strips. Peel the mango, remove the stone and cut into strips. Mix all ingredients (Chinese cabbage strips, paprika strips and mango strips). Mix olive oil (1 tbsp), light rice vinegar (1 tbsp), liquid honey (1 tbsp), coarse sea salt from the mill (2 big pinches) and colored pepper from the mill (2 big pinches) into a vinaigrette for the salad. Drizzle the vinaigrette over the salad and mix repeatedly.
Party prawns:
- In a medium-sized pan, heat sunflower oil (1 tbsp) with butter (1 tbsp), add the party prawns and slowly fry on both sides. Sprinkle with liquid honey (½ tbsp) and finally season with coarse sea salt from the mill (2 big pinches) and colored pepper from the mill (2 big pinches).
Serve:
- Divide the salad on 2 plates, place the party prawns all around and garnish with a sprig of basil, serve.
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