Thai-Style Prawn & Pumpkin Salad
with Lime, Chilli & Peanut Dressing
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.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts and wheat.
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.
