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    Thai prawn salad with BiGG Coconut Satay

    June 10, 2021 1 min read

    Thai prawn salad with BiGG Coconut Satay

    Ingredients:

    BiGG Coconut Satay

    ¼ wombok cabbage
    2 carrots
    ¼ bunch mint
    ¼ bunch coriander
    ¼ bunch spring onion
    1 red capsicum
    1 yellow capsicum
    200g prawns
    Thai Dressing:
    5ml fish sauce
    30ml lime juice
    15ml coconut oil
    1g brown sugar

    Method:

    1. Finely slice wombok cabbage, carrot, red and yellow capsicums in a bowl with picked mint and coriander. Set aside.
    2. Pan fry prawns in a hot pan with oil for 2-3 minutes until the prawns turn pink and firm. Allow to cool.
    3. Combine salad ingredients with dressing, add in the prawns.
    4. Finish the salad with BiGG Coconut Satay.