Salad of Seared Prawns, with chilli, lime & cashews
(Serves 4 - 5)

Salad
600g green prawns
2 tbspns olive oil
salt & freshly ground black pepper
½ cup of Asian fried shallots
3 limes, halved
2 continential cucumbers, peeled and cut into fine strips
2 spring onions, finely sliced diagonally
2 red chillies, finely julienned
1 cup of coriander leaves, washed
¼ cup of mint leaves, washed
¼ cup of unsalted cashews
250g bean shoots

Dressing
500ml fresh lime juice
150g palm sugar
2 chilies, roughly chopped
4 coriander roots, washed
2 basil stems, washed
2 mint stems, washed
4 kaffir lime leaves
4 tbspns ginger, roughly chopped
2 stalks of lemon grass, bruised
good dash of fish sauce

Method - dressing: Bring lime juice to boil, remove from heat, add palm sugar, stir till dissolved. Lightly crush other ingredients in mortar & pestle (except fish sauce). Add to lime juice and palm sugar, infuse for one hour. Season to taste with fish sauce. Strain before use.

Method - Salad: Toss prawns with olive oil and refrigerate till required. Combine all ingredients in a bowl and add enough dressing to moisten ingredients. Cook prawns. Drain excess oil from prawns, season with salt and pepper.

Place 6 or seven prawns in centre of each plate arrange salad on top, arrange remaining prawns, drizzle with dressing. Sprinkle with fried onions and serve with lime halves

Source: Recipe given to Cathy Dunn of South Coast Promotions by an Ulladulla Restaurant. The prawn salad is ideal for Christmas day lunch.

 
Burrill Lake Cellars
101 Princes H'way Burrill Lake
(Cnr McDonald Parade, just north of the Bridge)
Opened: Monday to Saturday: 9.30am - 7.30pm
Sunday: 10am - 6pm
Phone orders welcome. Ph: 02 44551624

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