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Prawn toast-inspired salad recipe

Prawn toast-inspired salad recipe

5 ratings

Created by The Tesco Real Food team

This colourful salad recreates the flavours of prawn toast, with crispy sesame croutons and juicy king prawns. The dressing is made with sweet chilli sauce and lime juice for a zesty kick. Top with extra chilli, if you like it spicy. See method

  • Serves 2
  • Takes 20 mins
  • 618 calories / serving
  • Dairy-free

Ingredients

  • 1 large egg white
  • 1 tbsp olive oil
  • 3 tbsp sesame seeds
  • 2 tbsp nigella seeds
  • 1 ciabatta bread roll, cut into 1cm cubes
  • 210g pack cooked and peeled king prawns
  • 1 Little Gem lettuce, sliced
  • 1 small carrot, julienned or grated
  • 1 small red pepper, finely sliced
  • 1 avocado, finely sliced
  • 2 spring onions, finely cut on the diagonal

For the dressing

  • 3 tbsp sweet chilli sauce, plus extra to serve
  • 2 tbsp reduced salt soy sauce
  • 2 tsp mirin
  • 1 lime, ½ zest and juiced, ½ cut into quarters to serve
  • small knob fresh ginger, finely grated
  • small handful fresh coriander, finely chopped, plus extra to serve
  • ½ red chilli, finely chopped​
If you don't have any spring onions, try using white onions or leeks and adjust the amount accordingly

Each serving contains

  • Energy

    2580kj
    618kcal     31%

  • Fat

    32g 45%

  • Saturates

    6g 32%

  • Sugars

    23g 26%

  • Salt

    2.6g 43%

of the reference intake
Carbohydrate 45.6g Protein 32g Fibre 11.4g

Method

  1. Preheat the oven to gas 6, 200°C, fan 180°C. In a bowl, whisk the egg white until soft peaks form, then whisk in the olive oil. Place the sesame and nigella seeds in a separate shallow bowl, then dip the bread cubes into the egg white mixture followed by the seeds. Place on a baking tray and bake in the oven for 10 mins until golden.
  2. In a bowl, mix together the dressing ingredients. Toss the prawns to coat in the dressing.
  3. Arrange the lettuce, carrot, pepper, avocado and spring onions between 2 bowls and top with the prawns and the sesame croutons. Drizzle over the remaining dressing and serve with lime wedges to squeeze over.

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