Here’s a tasty summer salad created by popular demand. This recipe is a staple on my table at home in Byron Bay where I have enjoyed a prolonged sabbatical for a few months. I’ve used green king prawns from Tweed Heads – I reckon they’re the best in the world! Serves four as part of a main meal for spring or a balmy autumn eve. More great recipes in my book The Healing Feeling that you can buy here.Print
Salad of king prawn, spanner crab
For the prawns
1 kg fresh green king prawns, peeled, cleaned and sliced in half lengthways
1 tablespoon Brookfarm lime and chilli infused macadamia oil
1 teaspoon minced garlic
Pinch cayenne pepper
2 x 100 gram sachets sous vide spanner crab meat, drained and pat dry with paper towels
1 cup sunflower sprouts
16 cherry tomatoes, cut in half
2 cucumbers, peeled, cut in half, seeds removed and cut into 1cm half moons
2 birdseye chillies, seeds removed and chopped
1 small red onion, very finely sliced
1 tablespoon finely chopped Vietnamese mint
1 tablespoon finely chopped Thai basil
Salt and freshly ground black pepper
1 punnet basil micro herbs – or 1 tablespoon finely chopped basil
2 red chilli flowers – see note
1 tablespoon grated fresh coconut or use desicated
- In a large mixing bowl combine king prawns, macadamia oil, minced garlic and a pinch of cayenne pepper.
- In a seperate bowl add the crab meat, sunflower sprouts, cherry tomatoes, cucumbers, birdseye chillies, red onion, Vietnamese mint,Thai basil. Season with salt and freshly ground black pepper.
- Mix the contents of the two bowls together, dress with Nam Jim and divide onto serving plates. Garnish and serve.
1 tablespoon finely chopped basil
2 red chilli flowers – see note below
1 tablespoon grated fresh or flaked coconut
Split 2 fresh birdseye chills 4 ways without cutting the end off.
Soak in ice water for at least 6 hours for the ‘flower’ to bloom.
Nam Jim dressing
1/2 teaspoon coconut or palm sugar
2 tablespoons fresh lime juice
1 1/2 tablespoons fish sauce
2 small red chillies, seeded and chopped
1 clove garlic, chopped
1 tablespoon chopped fresh ginger root
- Place the macadamia oil, garlic, cayenne and cleaned prawns in a bowl. Toss through the oil to coat. Line a baking tray with baking paper. Add prawns. Lightly roast at 170 C for about 4-5 minutes until the prawns are cooked through and tender. Do not overcook them as they will become rubbery. Allow to cool.
- Make the Nam Jim dressing. In a blender or mortar and pestle. Crush the coconut or palm sugar with lime juice and fish sauce so it dissolves. Then add the rest of the ingredients.
- Combine the remaining ingredients including the crab and cooled prawns in a large bowl. Add dressing and toss through gently.
- Serve on a large platter and season with a good grind of pepper and a sprinkle of river salt.
- Garnish with chilli flowers, coconut and micro basil leaves.
*Tip: make a double batch for later.
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