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202 Coconut seafood salad

 

Serves 4

Prepartion time: 20 minutes

Cooking time: 2 minutes

FR Coco CREAM LIGHT200ml FR Piment doux thai FR Sauces Nuoc Mam

INGREDIENTS

  • 750g uncooked king prawns
  • 500g baby calamari tubes
  • 300ml AYAM Light Coconut cream light
  • 1 tablespoon AYAM Fish Sauce
  • 1 clove garlic, crushed
  • 2 tablespoons lime juice
  • 2 tablespoons AYAM Sweet Chilli Sauce
  • 2 mangoes, peeled, seeded, sliced
  • 1 red capsicum, cut into strips
  • 1 ½ cups bean shoots
  • 150g mesclun
  • ½ cup coriander leaves
  • 2 Thai red shallots, finely sliced

 

Preparation

1. Peel prawns leaving tails intact; devein. Slice calamari thinly.
2. Combine Light Coconut Cream, Fish Sauce and garlic in a medium saucepan; bring to simmering point. Add prawns and calamari and stir over medium heat for 2 minutes or until warmed through. Remove from heat, pour into a bowl and refrigerate until cold.
3. Stir in lime juice, Sweet Chilli Sauce, mango, capsicum and beans shoots.
4. Spoon over a bed of mesclun and sprinkle with coriander and shallot.

 

 

 

Tags: _ Salad_ Coconut lovers_ All recipes

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