Thai Prawn Salad with Sriracha Yogurt
Preparation time
20 minutesCooking time
10 minutesServing time
Serves 4
Ingredients
- 1 cup Farmers Union Greek Style Yogurt
- 1 tablespoon sriracha sauce
- 2 tablespoons finely chopped coriander
- 1 tablespoon lime juice
- 24 green king prawns, heads and shells removed, tail on
- Salad
- 2 Lebanese cucumbers, thinly sliced
- 250g cherry tomatoes, halved
- ½ cup Thai basil leaves
- ½ cup Vietnamese mint
- 2 cups bean sprouts
- 1 small red onion, thinly sliced
- Dressing
- 1 tablespoon oil
- wedges of lime, to serve
Method
Introduction/ Tips
Flavour, spice and everything nice! This salad has the perfect combination of exotic flavours to have your taste buds tingling. Enjoy the fresh prawns and colourful ingredients for a big batch to entertain or throw together for a lunch time favourite. The sriracha mixed with the Farmers Union Greek Style Yogurt gives a great creamy kick to any meal – the zest, spice and marinated prawn flavour is a bonus!
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STEP 1
Combine yogurt, sriracha, coriander and lime juice. Divide mixture in half. Marinate the prawns in one half of the yogurt while preparing salad.
STEP 2
Combine cucumber, tomatoes, herbs, sprouts and red onion in a large bowl until combined. Place on four serving plates and drizzle with reserved yogurt mixture.
STEP 3
Heat oil in a large non-stick frying pan over medium heat . Add prawns and cook for 5 minutes, turning once, until cooked through. Top prawns evenly over salad. Serve immediately with wedges of lime.
