Dressing:
1 or 2 clove garlic
1-2 birds eye chillis (or to taste)
1 tablespoon Thai fish sauce
3 tablespoon Thai Oyster Sauce (I like Healthy Boy Brand)
Crush the garlic and chilli together in a mortar & pestle (or use the flat of a broad bladed knife and your cutting board to mash them together into a paste). Add the sauces and mix well.
Salad Mix
250g fennel
100g sugar snap peas, halved lengthwise
1 large carrot, scrubbed & cut into julienne
50g celery, cut into julienne
1 Ramiro red pepper (or other sweet pepper)
4 spring onions, about 75g, shredded
90g king prawns
Wash fennel, cut into julienne and blanch briefly in boiling water, then refresh in cold water. Place in a NON-REACTIVE* bowl and immediately squeeze over the juice of on lime to prevent discolouring. Toss well. Blanch the sugar snap peas and add to the bowl. Add the julienned carrots, celery, Ramiro pepper and spring onions & prawns, tossing well after each addition.
Finally, add the dressing and give everything a good mix.
Leaf Mix
50g rocket leaves
large handful each flat leaf parsley, coriander and fresh mint (about 10g each)
Wash the herbs and remove stems. Toss all leaves together.
Assembly:
Arrange the mixed herbs and rocket on a large plate. Mound the salad mix on top of the leaves and serve.
Makes one ENORMOUS serving
Calories (kcal) 237.7
Protein (g) 26.5
Carbohydrate (g) 27.5
Fat (g) 2.8
Fibre (g) 13.0
*non-reactive - e.g. ceramic or glass (so that any metal does not interact with the lime juice & fennel). It will discolour if so.
Healthy Boy Brand Thai Oyster Sauce
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