Prawn Salad with Coconut Milk Dressing

(pic : cowimex)

Ingredients :

12 large raw prawns
2 tbsp lime juice
2 tsp finely grated lime rind
3 tsp soft brown sugar
1 medium orange
1 red capsicum
1 yellow capsicum
half cup coconut cream
2 tbsp fish sauce
quarter cup fresh coriander leaves
3 kaffir lime leaves, finely shredded



How To Make :

1. Peel the raw prawns, leaving the tails intact. Cut down the back of the prawns and then devein. Simmer the prawns in a pot of salted water until the turn bright pink. Remove the prawns from the water, using a slotted spoon and place them in a bowl of cold water; allow to cool. Drain and then combine in a bowl with the lime juice, rind and brown sugar. Set aside for 15 minutes.

2. Peel orange, trimming away all the white pith, and separate into segments. Slice both capsicums into thin strips. Arrange orange segments and capsicum strips on a serving plate; place prawns in center of salad.

3. In a bowl, whisk together the coconut cream and fish sauce; drizzle over the salad. Garnish with the coriander and shredded kaffir lime leaves. Serve immediately.

Variation
- Cooked large prawns can be used. Leave them in their shells and arrange on the salad.
- Remove all the white pith from the orange as it has a bitter taste. Pull off the membrane from each segment to make the orange easier to eat.

Source : Asia Books