Thai
Thai - Salads
Pumpkin 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 pumpkin, cubed
- • 150g prawns, cooked
- • 3 tbsp coconut milk
- • 2 tbsp lime juice
- • 2 tbsp fish sauce
- • 1 tbsp palm sugar
- • 2 bird's eye chilies, sliced
- • 1 shallot, sliced
- • 1/4 cup coriander leaves
Preparation Steps
1
Phase 1
Toss the pumpkin cubes with a little oil and roast at 200C until tender and caramelised.
2
Phase 2
Stir coconut milk, lime juice, fish sauce, palm sugar, and chilies until combined.
3
Phase 3
Gently toss the warm pumpkin, prawns, and shallot with the dressing.
4
Phase 4
Top with the coriander and serve at room temperature.