I love a king prawn egg fried rice, sesame soy greens and all types of salad, so this was my attempt to try and bring the three together!
It's a lovely salad that combines crunchy beansprouts, diced cucumber and stir fried sugar snaps with delicious soft prawns. I also like to include stir fried spring onions for some added flavour.
The dressing is slightly addictive so be warned! Its a mix of Thai fish sauce, rice vinegar, sweet chilli sauce and sesame oil.
If you want a less sweet and slightly hotter version, then swap the sweet chilli sauce for one with a bit more kick!
Serves 2 for lunch
Note that the following salad quantities are a rough guide, so do adjust to suit:
2 tablespoons of vegetable oil
100g trimmed sugar snap peas
1 pack of spring onions
165g fresh king prawns
120g bag of mixed salad leaves
100g beansprouts
¼ cucumber
For the dressing
1 tablespoon of Thai fish sauce
1 tablespoon of rice vinegar
1-2 tablespoons of sweet chilli sauce
1 tablespoon of sesame oil
To garnish
Toasted sesame seeds
- Devein the prawns and then use a piece of kitchen towel to remove any excess moisture.
- Top and tail the spring onions and remove any wilted leaves.
- Cut the spring onions into 2cm chunks.
- Cut the cucumber into small dice.
- Throw the salad leaves into salad bowls or plates, then scatter over a handful of diced cucumber and beansprouts.
- Mix the dressing ingredients together.
- Heat 1-2 tablespoons of vegetable oil in a sauté or frying pan, over a medium heat.
- Once the oil is hot, add the sugar snap peas and stir-fry for a couple of minutes before adding the spring onions and prawns.
- Stir fry until the prawns turn pink and start to curl.
- Scatter the remaining ingredients over the salad and drizzle over the dressing.
