Thai Style Salad
200g bean sprouts, blanched in boiling hot
water and refreshed in cold water
150g sugar snap peas, blanched in boiling
hot water and refreshed in cold water
1 purple pepper, cut into julienne (about
125g)
40g purple spring onions, sliced
150g celery, cut into julienne
110g cooked prawns, deveined
Combine all ingredients. Make a dressing from:
juice 1/2 lemon
3 tablespoons Thai oyster sauce
1 tablespoon fish sauce
2 garlic
1 chilli
1 teaspoon sugar
Pour over salad ingredients and mix gently but thoroughly. Top with
Sprig of basil, cut in chiffonade.
Calories (kcal) 260.4
Protein (g) 29.0
Carbohydrate (g) 29.8
Fat (g) 3.1
Fibre (g) 7.6
Breakfast was just a pot of pineapple cottage cheese today.....
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