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Thai-style apple and prawn salad
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1 fat garlic clove
1-2 birds eye chillies, deseeded if liked, roughly chopped
1 ½ tbsp palm sugar or light brown soft sugar
2 tbsp fish sauce
about 2 tbsp lime juice
100g green beans, trimmed and cut into 3cm lengths
150g (about 12) firm cherry tomatoes, halved
2-3 eating apples, quartered and very finely sliced
300g cooked king prawns
30g roasted (unsalted) peanuts, chopped
30g Waitrose Cooks’ Ingredients crispy fried onions
1. Put the garlic in a large pestle and mortar with a pinch of sea salt. Pound until a paste forms, then add the chilli. Pound again until the chilli is pummelled into small pieces. Stir in the sugar, fi sh sauce and lime juice. The dressing should be an even balance of hot, salty, sour and sweet; adjust to taste, adding extra lime juice to make it more sour if necessary. Transfer the dressing to a large bowl.
2. Put the green beans into the pestle and mortar and pound lightly to bruise. Add the cherry tomatoes and repeat. Tip into the dressing, add the apples and prawns, and toss to coat. Divide between serving plates and top with the peanuts and fried onions, serving while they are still crisp.
This recipe first appeared in Waitrose Food, September 2018 issue. Download the Waitrose Food app for the full issue
Typical values per serving:
This recipe was first published in August 2018.