Mixed pepper salad with prawnsby Gavin Bennett
|Preperation time: 45 mins
Cooking time: 0 min
|3 peppers -1 red,1 yellow,1 green, cut into
350g peeled, cooked tiger prawns;
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.
|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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