Recipe Ingredient
- 2 cloves garlic, peeled
- 6 medium large prawns
- 60g snow peas
- 50g red capsicum, shredded
- 50g cucumber, peeled and julienned
- 30g carrot, julienned
- 3cm piece fresh ginger, thickly sliced
- 1 tbsp sesame oil
- 1 tbsp fish sauce
- 1 tsp soft brown sugar
- 1 tbsp apple cider vinegar
- 1 tbsp diced bird´s eye chillies
- 1 tbsp toasted sesame seeds
Instructions
- In a large pot of boiling water, blanch garlic cloves for one minute. Remove with a slotted spoon and reserve. Put in snow peas and blanch for 15 to 20 seconds. Remove and rinse in ice-cold water for a minute. Drain well.
- Put prawns into the boiling water and blanch until cooked through. Dish out and shell the prawns.
- In a food processor, puree blanched garlic, ginger, sesame oil, fish sauce, sugar and vinegar until smooth. Transfer dressing to a large bowl. Add blanched snow peas, capsicum, cucumber, carrot and prawns. Toss to combine.
- Dish out onto a serving plate and add a sprinkling of diced chillies and sesame seeds.
