Recipe by Anna Montali. Assisted by Nomvuselelo Mncube. Styling by Ingrid Casson. Photograph by Karl Rogers. Article from the January 2012 issue of Food and Home Entertaining magazine.
F&HE love – A refreshing summer salad to pamper your tastebuds
Thai prawn, pawpaw and palm heart salad with a citrus dressing
Serves 4 – 6 Easy 30 minutes
Citrus Dressing
juice and zest of 4 limes
juice of 1/2 orange
45ml (3 tbsp) palm sugar
1 red chilli, seeded and sliced
handful of red basil leaves
30ml (2 tbsp) fresh mint
2 Thai lime leaves
30ml (2 tbps) fresh ginger, finely chopped
1 fresh lemon grass, trimmed, halved and bruised
5ml (1 tsp) fish sauce
Salad
500g fresh prawns
1 Israeli cucumber, seeded and cubed
1/2 pawpaw, seeded and cubed
1 x 410g tin palm hearts, drained and cubed
1 avocado, cubed
1 shallot, finely sliced
125ml (1/2 cup) fresh coriander
60ml (1/4 cup) fresh mint
60ml (1/4 cup) cashew nuts, toasted
2 limes, halved to serve
- For the dressing, bring the lime juice, zest and orange juice to the boil over medium heat in a small pot. Remove from the heat and add the sugar and stir until it has dissolved, about 5 minutes. Return to the heat if the sugar is not dissolving.
- Using a pestle and mortar lightly crush the chilli, herbs, lime leaves, ginger and lemon grass.
- Stir the lemon grass mixture into the palm sugar mixture and allow to infuse for about 1 hour.
- Stir in the fish sauce to season. Strain and discard the solids.
- For the salad, toss to combine all of the ingredients, except for the limes, in a large mixing bowl and add just enough dressing to coat the ingredients.
- Divide the salad between individual serving bowls and drizzle with the remaining dressing. Add the limes and serve.
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