Thai-Style Prawn & Pumpkin Salad
with Lime, Chilli & Peanut Dressing- Fish
- Crustaceans
- Peanuts
- May contain traces of allergens
- Traces of Tree Nuts
- Milk
- Sesame
- Soy
Complete with a zingy, textural dressing, this elegant prawn dish is something special. Bursting with bright greens, sweet cherry tomatoes and spiced roast pumpkin, expect an explosion of flavour with each bite. *This recipe is under 650kcal per serving.*
Ingredients
1
butternut pumpkin
2 clove
garlic
2 leaves
makrut lime leaves
1
lime
1 packet
fish sauce & rice vinegar mix
(Contains: Fish;)
1 packet
prawns
(Contains: Crustaceans;)
1 punnet
Snacking Tomatoes
1
cucumber
1 bag
mint
1 bag
coriander
1 packet
roasted peanuts
(Contains: Peanuts; May be present: Tree Nuts, Milk, Sesame, Soy.)
1 packet
sweet chilli sauce
1 bag
mixed leaves
½
fresh chilli
1 packet
crispy shallots
1 sachet
Thai Stir-Fry Spice
Not included in your delivery
olive oil
2 tsp
water
Utensils
Cooking Steps
Preheat oven to 240°C/220°C fan-forced. Cut butternut pumpkin into thin wedges. Place on a lined oven tray. Drizzle with olive oil, sprinkle with Thai stir-fry spice blend and season generously with salt and pepper. Toss to coat, then arrange in a single layer. Roast until tender, 25-30 minutes.
TIP: If your oven tray is crowded, divide the pumpkin between two trays.
Meanwhile, finely chop garlic. De-stem the makrut lime leaves, then finely chop. Zest lime, then slice into wedges. In a medium bowl, combine garlic, makrut lime, lime zest and fish sauce & rice vinegar mix. Add prawns, tossing to coat.
TIP: Makrut lime leaves are fibrous so you want to cut them into small pieces!
Halve cherry tomatoes. Thinly slice cucumber into half-moons. Pick and thinly slice mint leaves. Finely chop coriander. Roughly chop roasted peanuts. In a small bowl, combine peanuts, sweet chilli sauce, coriander, the water and a generous squeeze of lime juice. Season to taste.
In a large bowl, add a drizzle of olive oil. Season, stir to combine, then add cherry tomatoes, cucumber, mint and mixed leaves. Set aside.
TIP: Toss the salad just before serving to keep the leaves crisp.
When pumpkin has 5 minutes remaining, heat a large frying pan over medium-high heat with a drizzle of olive oil. Cook prawns (make sure to add all the marinade!), tossing, until pink and starting to curl up, 3 minutes.
Thinly slice fresh chilli (if using). Divide roast pumpkin and salad between plates. Top with Thai-style prawns. Drizzle over the peanut, lime and chilli dressing. Sprinkle with crispy shallots and chilli. Serve with any remaining lime wedges.
