20 minutes
- For the tahini:
- 100 g black sesame seeds, toasted
- 1 T sesame oil
- sea salt, to taste
- For the dressing:
- 3 T fish sauce
- 8 T rice vinegar
- 4 t palm sugar
- 3 limes, juiced
- 2 x 60 g packets Woolworths bulk baby herb leaves
- 36 prawns, cleaned and steamed
- 100 g fresh coconut, grated
- 100 g peanuts, toasted
Method
- To make the tahini paste: place all the ingredients except the salt in a blender and blend until smooth, then season to taste.
- To make the dressing: whisk together all the ingredients and the tahini.
- Toss the salad leaves in the dressing, then pile the prawns onto a plate and top with the leaves. Garnish with the coconut and peanuts.
*Recipe by Abigail Donnelly, courtesy of Woolworths Taste.
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