Smoked Chilli Prawn and Finger Lime Salad
Serves 4
Ingredients
- 800 g raw wild prawns, peeled and deveined
- 80 ml Glasseye Creek Smoked Chilli Sauce
- 2 finger limes
- 2 avocados, sliced
- 1 Lebanese cucumber, diced
- 150 g mixed salad leaves
- 2 tbsp olive oil
- Sea salt and freshly ground black pepper
Method
1. Prepare the fruit, nuts, cucumber and salad leaves and keep them chilled. Whisk the sauce with citrus juice and 1 tbsp oil to make the dressing.
2. Cook the duck, prawns or other protein in a hot pan until safely done; prawns need 2-3 minutes per side and wild duck should reach at least 75°C.
3. Rest meat for 8 minutes before slicing; cool seafood for 2 minutes. Toss the leaves lightly with half the dressing.
4. Arrange the protein and listed garnishes over the salad and spoon over the remaining dressing immediately before serving.
Sauces in this recipe
Get the good stuff for your next cook-up.
Smoked Chilli Sauce (Pretty Hot Sauce)
$13.95 NZD
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