Monday, April 2, 2012

prawn and asparagus salad with coconut. dressing

prawn and  asparagus salad with coconut. dressing
Serves 4
Coconut milk is not only great for curries, you can use it to make summary dressings and in place of milk in custarcds.

2 bunches asparagus, trimmed, blanched, refreshed
1 Lebanese cucumber, thinly sliced into ribbons la mandoline is ideal
1 small bunch rocket
16 cooked, peeled (tails intac) prawns Micro cress*, to serve

Coconut dressing 
1/4 cup (60ml)coconut milk
1 tbs lime juice
2 tsp fish sauce
2 tsp palm sugar
2 kaffir lime leaves, finely shredded

Combine dressing ingredients in a bowl. Divide asparagus, cucumber, rocket and prawns among it plates. Drizzle over dressing and garnish with micro cress. Micro cress and kaffir lime leaves are from grengrocers. Palm sugar is from Asian supermarkets.

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