Indonesian Style Peanut Prawn Salad
with Lime, Sweet Chilli, Potatoes and Cucumber
- Crustaceans
- Peanut
- Wheat
- Cereals containing gluten
- Soya
- Nuts
- Pistachio nuts
- Pecan Nuts
- Almonds
- Cashew nuts
- Macadamia Nuts
- Sesame
- Hazelnuts
- Walnuts
- Brazil nuts
- May contain traces of allergens
On the table in less than 25 minutes, this Indonesian Style Peanut Prawn Salad is quick but still full of flavour. A blend of coriander, cumin and fennel seeds gives a heady fragrance to our Indonesian style spice mix, with warming heat from turmeric, cloves, cinnamon and black pepper.
Ingredients
350 grams
Salad Potatoes
150 grams
King Prawns
(Contains: Crustaceans)
1 unit(s)
Garlic Clove
1 unit(s)
Baby Cucumber
40 grams
Salted Peanuts
(Contains: Peanut May contain traces of: Nuts, Pistachio nuts, Pecan Nuts, Almonds, Cashew nuts, Macadamia Nuts, Sesame, Hazelnuts, Walnuts, Brazil nuts)
1 unit(s)
Lime
30 grams
Peanut Butter
(Contains: Peanut May contain traces of: Cashew nuts, Nuts)
10 milliliter(s)
Soy Sauce
(Contains: Wheat, Cereals containing gluten, Soya)
32 grams
Sweet Chilli Sauce
1 sachet(s)
Indonesian Style Spice Mix
50 grams
Baby Leaf Mix
Not included in your delivery
2 tbsp
Boiled Water for the Dressing
2 tbsp
Mayonnaise
1 tbsp
Honey
Nutrition Values
Utensils
Instructions
a) Bring a large saucepan of water with ½ tsp salt to the boil on high heat.
b) Quarter the salad potatoes (no need to peel).
c) When your pan of water is boiling, add the potatoes and simmer until you can easily slip a knife through, 15-20 mins.
a) Meanwhile, peel and grate the garlic (or use a garlic press). Boil a half-full kettle for the dressing.
b) Trim the cucumber, then halve lengthways. Cut lengthways into roughly 1cm wide strips, then cut into 1cm pieces widthways.
c) Zest and halve the lime.
d) Crush the peanuts in the unopened sachet using a rolling pin.
a) Next, heat a drizzle of oil in a large frying pan on medium-high heat. Drain the prawns.
b) Once hot, add the prawns. Season with salt and pepper and stir-fry for 4-5 mins. IMPORTANT: Wash your hands and equipment after handling raw prawns. They're cooked when pink on the outside and opaque in the middle.
a) Meanwhile, add the peanut butter and boiled water for the dressing (see pantry for amount) to a large bowl and mix until it makes a smooth paste.
b) Stir in the soy, sweet chilli sauce and squeeze all the lime juice to the bowl of dressing.
c) Combine well to make a smooth dressing. Season with salt and pepper.
d) Mix the lime zest with the mayonnaise (see pantry for amount).
a) Once the prawns are cooked, add the Indonesian style spice mix and garlic to the pan. Stir-fry for 1 min.
b) Once the potatoes are ready, drain in a colander, then add to the prawns.
c) Stir in the honey (see pantry for amount). Toss the prawns and potatoes until evenly coated and remove from the heat. Season with salt and pepper.
a) When everything's ready, add the baby leaf mix, cucumber, cooked prawns and potatoes to the peanut dressing bowl.
b) Toss together and share between your serving bowls.
c) Taste and season with salt and pepper if needed. Drizzle over the zesty mayo and sprinkle over the crushed peanuts to finish.
