Thai
Thai - Salads
Coconut Cream Salad
Chef's Menu Description
Crisp seasonal garden leaves and fresh vegetables tossed in a vibrant house dressing, finished with toasted seeds and fresh herbs.
Ingredients
- • 300g prawns, peeled and grilled
- • 1/2 cup coconut cream
- • 2 tbsp lime juice
- • 1 tbsp fish sauce
- • 1 tsp palm sugar
- • 1 bird's eye chili, sliced
- • 1 stalk lemongrass, sliced thin
- • 1/4 cup coriander leaves
Preparation Steps
1
Phase 1
Grill the prawns until pink and lightly charred.
2
Phase 2
Whisk the coconut cream, lime juice, fish sauce, palm sugar, and chili.
3
Phase 3
Fold the warm prawns, lemongrass, and dressing together.
4
Phase 4
Top with coriander and serve.