Thai Style Salad of Beansprout, Mange Tout and Purple Peppers
200g beansprouts
100g mange tout
1 purple pepper
50g spring onions (about 2)
90 g king prawns
Blanch beansprouts in boiling hot water for 60 seconds, then refresh in cold water. Halve mange tout lengthwise and blanch in boiling hot water for 2 minutes, then refresh in cold water. Cut purple pepper into julienne. Shred spring onions. Toss all ingredients together well.
Toss deveined prawns in a hot saute pan sprayed with oil and cook briefly until butterflied and pink.
Dressing
juice of 1 lime
1 tablespoon Thai fish sauce
3 tablespoons That oyster sauce
crushed red chillis to taste
2-3 cloves garlic
1 teaspoon sugar
handful chopped coriander (about 5-10g)
Crush garlic, mix with all other ingredients. Allow to stand until sugar is dissolved.
Pour dressing over salad ingredients. Mix well, turn out on serving plate and garnish with prawns.
Calories (kcal) 258.5
Protein (g) 26.7
Carbohydrate (g) 31.8
Fat (g) 2.9
Fibre (g) 6.3
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