Sticky prawn and cashew salad

 

Preparation time
less than 30 mins

Cooking time
10 to 30 mins

Serves
Serves 2

By Matt Tebbutt
From Saturday Kitchen

Ingredients

For the prawns and cashews

  • 2 tbsp vegetable oil
  • 4 garlic cloves, minced
  • 200ml/7fl oz tamarind paste
  • 4 tbsp Thai fish sauce
  • 2 tsp chilli flakes
  • 4 tbsp palm sugar
  • 4 tbsp soy sauce
  • 6 large king prawns, head on, shell off and de-veined
  • 100g/3½oz cashew nuts
  • large pinch salt

For the toasted rice

  • 100g/3½oz jasmine rice
  • 1 tbsp salt

For the dressing

  • 2 red chillies, sliced
  • 1 tbsp chopped coriander root
  • 2 garlic cloves, sliced
  • 1 tbsp minced fresh root ginger
  • 3 tbsp fish sauce
  • 3 tbsp lime juice
  • 1 tbsp palm sugar

For the salad

  • handful beansprouts
  • bunch fresh mint, leaves picked
  • bunch fresh coriander, leaves picked
  • 3 spring onions, chopped
  • 1 shallot, peeled and finely sliced
  • 1 Thai red chilli, finely sliced
  • 2 white cabbage leaves, to serve
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