Mixed pepper salad with prawnsby Gavin Bennett |
| Preperation time: 45 mins Cooking time: 0 min Serves: 5 |
| Recipe Ingredients |
| 3 peppers -1 red,1 yellow,1 green, cut into
strips; 350g peeled, cooked tiger prawns; 350g beansprouts; 6 spring onions, trimmed and sliced diagonally; 8cm piece of cucumber, cut into matchstick size pieces; 1 red chilli, finely chopped; 1 piece stem ginger in syrup, drained and finely chopped, plus 1tsp syrup; 1 tbsp sesame oil; 2 tbsp groundnut oil; 1 tbsp light soy sauce; 1 tbsp sherry vinegar; salt and pepper. |
| Recipe Method |
| In a bowl put the sesame oil, groundnut oil, soy
sauce, sherry vinegar, ginger, syrup and chilli. Season with salt
and pepper. Whisk together to form the dressing. In a large bowl put the cucumber, peppers, beansprouts and spring onions. Add the cooked, peeled prawns and dressing. Mix through well. |
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