Asian Salad
Recipe from Brady's of Shankill. Serving size: 1 person.
Ingredients
| 60 g | Tiger Prawns | |
| 120 g | Striploin Beef, thinly sliced | |
| 20 g | Shredded Carrot | |
| 20 g | Toasted Cashew nuts | |
| 30 g | Shredded Dutch Cabbage | |
| 30 g | Shredded Red Cabbage | |
| — | Lime Wedge (to garnish) | |
| — | Sprig of Coriander (to garnish) | |
| 2 Tbs | 30 ml | Vegetable oil |
| 15 ml | Sweet Chilli Sauce (dressing) | |
| 10 ml | Sesame seed oil | |
| 10 ml | Soy Sauce | |
| 2 cloves | garlic, minced | |
| — | fresh Mint sprig | |
| Squeeze | Lime Juice |
Instructions
Method:
- Combine ingredients for dressing in blender and blitz until sauce is formed.
- Sear beef for 3 mins or until browned.
- Add tiger prawns and saute.
- Add 1 clove of garlic and saute.
- Toss peppers, carrot, cashew, Dutch and red cabbage in salad dressing.
Assembly of Dish:
- Stack salad in middle of bowl.
- Carefully place beef and prawns on top.
- Garnish with coriander and a lime wedge.
- Remaining salad dressing, drizzled on plate.
- Enjoy.