Josh Emett: All green salad
Ready in around 20 mins
- Energy: 3123kj (746Kcal)
- Protein: 40g
- Carbohydrate: 45g
- Fat: 44g
- Contains: Crustacea, Egg, Sesame, Soy, Tree Nut, Milk
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1. TO MARINADE THE PRAWNS AND COOK THE POTATOES:
Remove the prawns from their pot and pat dry with a paper towel. Add to a bowl with half of the sriracha, garlic and ginger marinade and set aside until needed. Remove the steamed gourmet potatoes from their packaging and cut each piece in half. Heat 1 tbsp of cooking oil in a non-stick pan over a medium-high heat. Once hot, add the steamed gourmet potatoes to the pan and sauté for 5-6 mins to warm them, add the remaining sriracha, garlic and ginger marinade. Cook for a further 1 min. Spread them out on a platter and set aside to cool a bit.
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2. TO PREPARE THE SALAD:
Trim 1 cm off the end of the baby cos lettuce and discard the root and any damaged outer leaves. Separate the leaves and place half onto a serving dish, slicing the remining leaves into 1 cm strips and place on top of the leaves. Cut the Lebanese cucumber in half lengthways then cut on the diagonal into ½ cm slices. Remove the top of the snow peas and discard then cut each piece into 3 pieces. Pick the leaves from the coriander.
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3. TO COOK THE PAN-FRIED PRAWNS:
Heat 1 tbsp of cooking oil in a non-stick frying pan over a high heat. Once hot add the prawns and fry for 30 secs each side. Remove from the pan.
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TO SERVE:
Spread the potatoes, cucumber and snow peas over the cos lettuce then top with prawns. Dollop over the avocado crema then drizzle over the sesame dressing. Sprinkle over the pistachio and wasabi peas and finishing with coriander leaves.
- 1 pot of prawns
- 1 pot garlic, ginger and chilli marinade
- 1 pot of sesame dressing
- 1 pack of pistachio and crushed wasabi peas
- 1 cucumber
- 1 baby cos lettuce
- 2 packs of snow peas
- 1 pack of steamed gourmet potatoes
- 1 pack of coriander
- 1 pot of avocado crema
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