Prawn Salad With Coconut Dressing Recipes

PRAWN NOODLE SALAD WITH LIME COCONUT DRESSING

Steps:

• Steam Prawns
• Pour boiling water into TM bowl. Add prawns to the simmering basket and carefully insert into TM bowl. Cook 7 mins / Varoma / speed 2.
• Spread prawns out onto a plate and set aside to cool while preparing the rest of salad. No need to wash TM bowl.
• Salad
• Place onion into TM bowl and chop 2 sec / speed 5. Set aside into a large salad bowl.
• Place carrot into TM bowl and chop 2 sec / speed 5. Set aside with onion in salad bowl.
• Place ⅓ cabbage and coriander into TM bowl and chop 2-3 sec / speed 5. Add to salad bowl.
• Place ⅓ cabbage and mint into TM bowl and chop 2-3 sec / speed 5. Add to salad bowl.
• Place remaining cabbage and kale into TM bowl and chop 2-3 sec / speed 5. Add to salad bowl.
• Add cooled prawns to salad bowl (depending on size of prawns cut so they are approx. 2-3 cm).
• Dressing
• Place ginger and chilli into TM bowl and chop 5 sec / speed 9.
• Scrape down and add remaining dressing ingredients and mix 10 sec / speed 4.
• Vermicelli Rice Noodles and Serving
• When ready to serve, combine the dressing with the prawn salad.
• Rehydrate the rice noodles following the packet directions.
• Divide the noodles onto 4 serving plates or bowls and spoon the salad on top. Ladle over any extra dressing.

COCONUT SHRIMP WITH LIME DRESSING

Steps:

• In a large heavy bottom saucepan, pour enough oil to fill the pan about a third of the way. Heat over medium heat until a deep-fryer thermometer inserted in the oil reaches 350 degrees F. (If you do not have a thermometer a cube of bread will brown in about 3 minutes.)
• In a bowl whisk together the egg whites, cornstarch, salt, and pepper, to taste. Dip the shrimp into the egg mixture, and then press the shrimp into the coconut flakes, coating well on both sides.
• Fry the shrimp in batches until coconut is golden, about 2 to 3 minutes. Drain on paper towel. Serve immediately.
• Dress shrimp with lime dressing and garnish with watercress leaves.
• Combine ingredients in a small bowl, and chill until ready to serve.

PRAWN SALAD WITH COCONUT DRESSING

Steps:

• Shell and de-vein the prawns, leaving tails intact.
• Place all dressing ingredients in a jar and shake well.
• Place prawns, mango, and avocado in a bowl and toss with dressing.
• Arrange lettuce leaves and cooked rice attractively on serving platter, then top with the prawn mixture; drizzle dressing over all.
• Serve and enjoy!
• Makes 4 servings.
• Make sure to use fully-ripe mangos and avocados in this recipe.

SHRIMP SALAD WITH COCONUT GREEN GODDESS DRESSING

Steps:

• Peel the oranges with a paring knife, removing any white pith. Slice between the membranes to remove the segments; set aside. Squeeze out the excess juice from the membranes into a blender. Add the herbs, scallions and coconut cream and puree until smooth. Add 1 tablespoon olive oil, 1/2 teaspoon salt and a few grinds of pepper and puree until creamy. Set the dressing aside.
• Season the shrimp generously with salt and pepper. Heat a medium skillet over medium-high heat. Add 1 tablespoon olive oil, then add half the shrimp and cook, turning once, until opaque, 5 to 6 minutes. Remove to a large bowl. Repeat with the remaining 1 tablespoon olive oil and shrimp.
• Add the romaine, avocado, cashews, radishes and orange segments to the bowl with the shrimp; toss. Drizzle with the dressing and season with salt and pepper.

CRISPY COCONUT PRAWN & MANGO SALAD

Steps:

• Run a sharp knife down the back of each prawn and remove the grey line that runs from the head to the tail. Whisk the coconut milk until smooth, then tip half into a bowl with the prawns. Add half the lime juice and a pinch of salt, mix well and set aside for 15 mins.
• Meanwhile, mix the remaining coconut milk with the rest of the lime juice, the sesame oil, sugar or honey, and a pinch of salt.
• Divide the watercress or spinach between two plates, then top with the mango, avocado and red onion slices, the mint and sliced chillies.
• Pour a 1-2cm depth of oil into a large saucepan over a medium heat. Combine the desiccated coconut with the cornflour and some seasoning. Drain the prawns and turn in the cornflour mixture to coat, shaking off any excess.
• Drop one prawn into the oil; if it sizzles, add a few more, but don't overcrowd the pan. Fry for 1-2 mins on each side until crisp and golden, then transfer to a plate lined with kitchen paper. When all the prawns are fried, scatter them over the salad and drizzle with the dressing.

GRILLED SHRIMP SALADS WITH COCONUT VINAIGRETTE

Steps:

• In a small bowl, combine the first five ingredients. Pour 3/4 cup into a shallow dish. Add the shrimp; turn to coat. Cover and refrigerate for up to 30 minutes. Cover and refrigerate remaining vinaigrette., Drain and discard vinaigrette from shrimp. Thread shrimp onto four metal or soaked wooden skewers. Moisten a paper towel with cooking oil; using long-handled tongs, lightly coat the grill rack., Grill shrimp, covered, over medium heat or broil 4 in. from the heat until shrimp turn pink, turning once, 6-8 minutes. Divide the salad ingredients among four plates; top with shrimp. Serve with reserved vinaigrette.

COCONUT SHRIMP SALAD

Steps:

• Preheat oven to 350.
• Combine breadcrumbs and coconut.
• Dip shrimp in flour, then egg, then crumb/coconut mixture.
• Grease baking sheet (Pam) and line the shrimp on there as you go.
• Brush with olive oil, bake until crisp.
• Chop Romaine lettuce, set aside.
• Slice mango and avocado.
• Toss walnuts, goat cheese, mango and avocado with romaine.
• Top with shrimp when done.

SPICY JERK PRAWN & MANGO TACOS WITH COCONUT DRESSING

Steps:

• Stir the prawns and jerk paste together in a bowl and set aside. Mix together the dressing ingredients.
• Tip the beans into a bowl along with the mango, onion, cucumber, most of the coriander, the dressing and some seasoning. Warm the taco shells following pack instructions.
• Heat the oil in a large frying pan, add the prawns and cook for 2-3 mins or until cooked through.
• To build the tacos, start with a handful of lettuce, followed by the bean salad, then top with the prawns. Sprinkle over the remaining coriander and serve.

COCONUT-LIME DRESSING

Steps:

• Whisk coconut milk, lime juice, fish sauce, shallot, and brown sugar in a small bowl until smooth. Gradually add oil, whisking constantly until emulsified.
• Do Ahead:
• Dressing can be made 1 day ahead. Cover and chill.