Prawn Salad With Peach
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Recipe by Rasa Malaysia.
Ingredients
Scaled from 2. Cooking times barely change.
- ½ tsp dijon mustard2 cal
- 1½ tbsp olive oil199 cal
- ½ tsp balsamic vinegar0 cal
- ¼ lb tiger prawn tails (peeled and deveined)112 cal
- ½ tbsp olive oil66 cal
- 2 slice white bread (cut into small pieces)133 cal
- 4⅜ oz canned corn (drained)107 cal
- 1 peaches (cut into small pieces)83 cal
- 5 sprig cilantro leaves (chopped)0 cal
Contains gluten, shellfish
Read from the ingredients above. It can only catch what the list names — check it yourself if an allergy is serious.
Method
- 01
Prepare the vinaigrette by combining Dijon mustard, olive oil, and balsamic vinegar in a small bowl. Whisk well and set aside.
- 02
Clean and pat the prawns dry with paper towels. Heat 1/2 tablespoon of olive oil in a stir-fry pan over medium heat. Add the prawns and cook for 1 minute on each side, or until pink and cooked through. Transfer the prawns to a plate.
- 03
In the same pan, heat the remaining olive oil over medium heat. Add the bread and sear each side for about 10 seconds, or until crispy and golden brown. Remove from the pan and set aside.
- 04
Assemble the salad by combining sweet corn, prawns, peaches, and chopped cilantro in a bowl. Stir in the vinaigrette sauce and toss well with a spoon. Serve the salad topped with crumbled bread for the best flavor.