Asian Recipes - Chinese Broccoli and Prawn Salad Recipe

Ingredients

• 2 tbsp/30 ml fish sauce

• 4 tbsp/60 ml fresh lime juice

• 2 to 3 tsp/10 to 15 ml sugar

• 3 to 4 shallot onions, thinly sliced

• 2 tbsp/30 ml lemon grass, very thinly sliced

• 1 to 2 tbsp/15 to 30 ml green onion, sliced

• 1 tbsp/15 ml mint, coarsely chopped

• 2 tbsp/30 ml fresh coriander, coarsely chopped

• 2 small red chilies, thinly sliced

• 5 cups/1.25 L boiling water

• 3 stalks Chinese broccoli (gai Ian), trimmed and cut into bite-size pieces

• 15 large prawns, peeled with tails on

• Coarsely chopped fresh coriander and thinly sliced red chilies to sprinkle on top; lime wedges on the side for garnish

Serves 4

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Method:

1. Have all ingredients prepared and at hand. Combine the fish sauce, lime juice and sugar and stir well until the sugar dissolves.

2. Add the shallot onion, lemon grass, green onion, mint, coriander and chilies. Set this mixture aside while you complete the recipe.

3. In a large deep pot blanch the gai lan in the boiling water until bright green (3 to 4 minutes). Using a large strainer, scoop the gai lan from the boiling water and chill it in a large, deep bowl half-filled with ice water.

4. Drain the gai lan well and place into a non-reactive bowl.

5. Quickly cook the large prawns in the boiling water and chill them in the same manner as the gai lan. Add the cooked prawns to the gai lan in the non-reactive bowl and add the dressing from step one.

6. Gently toss the salad and serve garnished.