Roasted Tiger Prawn Salad with Sesame and Tamarind Dressing

Michael Lambie

Cook Time 15 minutes

Servings 4

Ingredients

12 x King prawns

Tamarind and sesame dressing
4 cups palm sugar
¼ cup sesame seeds (crushed)
1 cup tamarind water
1 cup soy sauce
2 bulbs ginger julienned
5 limes juiced

Coconut Salad 
¼ coconut, finely grated & toasted
2 birds eye chilli, chopped  
1 stick lemongrass, finely shredded
5 shallots, washed & finely sliced
5 shallots, finely sliced and crispy fried
3 lime leaves, shredded
½  bunch coriander, picked and washed
½ bunch Vietnamese (hot) mint, picked and washed
½ bunch English mint, picked and washed
50g toasted sesame seeds

Method

Tamarind Dressing

Melt the palm sugar and stir in the rest of the ingredients, adding sesame seeds last

This dressing should be sweet and sour so be generous with the lime juice

This is garnished with the toasted coconut and crispy fried shallots.

Peel and clean the vein from the prawns lightly pan fry the prawns until cooked toss through the salad and arrange attractively on plate drizzle with plenty of Tamarind sauce dressing.