Masterchef winner Dhruv Baker serves up a super quick summer salad with a twist
Wednesday, 25 July 2012

A Dhruv delight

Masterchef winner Dhruv Baker serves up a super quick summer salad with a twist

Written by Katy Pearson

Griddled Prawn Thai Salad with a Peanut Dressing

Serves 2

Ingredients

  • 12 x large prawns (shelled but tail on)
  • 1/2 x red onion
  • 2 x carrots (peeled)
  • 1/2 x head white (or red) cabbage
  • 1/2 x cucumber (cut lengthways with seeds scraped out)
  • 1 x bunch coriander
  • 1 x large red chilli finely sliced 50ml nam pla (thai fish sauce)
  • 3 x tbsp palm sugar (or use soft brown sugar if you don’t have this)
  • 2 x limes (juiced) 5ml oyster sauce
  • 2 x cloves garlic crushed or very finely chopped

For the peanut dressing

  • 50ml coconut milk
  • 1/2 x tsp Thai red curry paste
  • 2 x tbsp creamy peanut butter
  • 1 x pinch salt
  • 1 x tbsp cider vinegar
  • 4 x tbsp water
  • A handful of roasted peanuts (roughly grated)
  • A few twists of black pepper

Method

Peanut Dressing

Put all ingredients (except the peanuts) into a small saucepan and bring to a simmer over a low heat while stirring. Simmer for 2-3 minutes over low heat. Allow the sauce cool down to room temperature and drizzle over the salad.

Salad

Start by marinating the prawns. Mix the oyster sauce, garlic and half the palm sugar in a bowl and mix in the prawns. Allow to marinate in the fridge for at least a couple of hours.

Make the peanut dressing and set aside till ready to serve.

Make the dressing for the salad by mixing together the fish sauce, the other half of the palm sugar and the lime juice.

Shred the cabbage and carrot and grate the onion and cucumber. Stir through the fish sauce dressing and set aside in a bowl.

Finely slice the red chilli (entirely up to you whether you remove the seeds or not) and add to the vegetables. Roughly chop the fresh coriander and mix through the vegetables but leave some whole leaves aside to garnish.

To cook the prawns, heat a griddle pan and brush lightly with vegetable oil. When hot, place the prawns on the griddle and cook for about 90 seconds each side or until cooked though.

To assemble the salad, arrange the prawns on the mixed vegetables, drizzle over the peanut dressing and scatter the whole coriander leaves and the peanuts over the top. You can also add some blanched glass or rice noodles to make this a more substantial dish.

To speed up your salad, use the Tefal Fresh Express to shred your fresh veg in a flash. Healthy eating has never been so effortless. Tefal Fresh Express is available from www.tefalfreshexpress.co.uk RRP £49.99



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