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Prawn toast-inspired salad recipe
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5 ratings
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
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
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Energy
2580kj
618kcal
31%
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Fat
32g
45%
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Saturates
6g
32%
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Sugars
23g
26%
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Salt
2.6g
43%
of the reference intake
Carbohydrate 45.6g
Protein 32g
Fibre 11.4g
Method
- 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.
- In a bowl, mix together the dressing ingredients. Toss the prawns to coat in the dressing.
- 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.
See more Summer salad recipes