Hi, I’m Elise. Today, I’m gonna show you how to prepare ali’s thai-style prawns with rocket, basil & sprout salad recipe. Never miss today’s recipe. This is a very easy recipe to try and is one of my family food recipes. This time, I will make it a bit tastier. This is gonna smell and look delicious. Not to mention, it’s super satisfying.
Ali’s Thai-style Prawns with Rocket, Basil & Sprout Salad Recipe
Ali’s Thai-style Prawns with Rocket, Basil & Sprout Salad is one of the most favored of recent trending meals in the world. It’s appreciated by millions every day. It is easy, it is quick, it tastes delicious. They are nice and they look wonderful. Ali’s Thai-style Prawns with Rocket, Basil & Sprout Salad is something which I’ve loved my whole life.
To get started with this particular recipe, we must prepare a few components. You can cook ali’s thai-style prawns with rocket, basil & sprout salad using 11 ingredients and 9 steps. Here is how you can achieve that.
The ingredients needed to make Ali’s Thai-style Prawns with Rocket, Basil & Sprout Salad:
- Prepare 500 grams peeled prawns/shrimp tails on
- Get Olive oil
- Get 2 cloves garlic
- Prepare 2 small red chillies
- Prepare Fresh coriander (cilantro)
- Make ready Sweet chilli sauce
- Make ready Fresh rocket
- Make ready Snow pea sprouts
- Get 1 squeeze lime juice
- Prepare 1 squeeze lemon juice
- Prepare Lemon wedges
Steps to make Ali’s Thai-style Prawns with Rocket, Basil & Sprout Salad:
- Finely chop garlic cloves and red chillies (if you don’t want it too hot remove seeds from chillies first)
- Heat olive oil in a frying pan and add garlic and chilies. Fry lightly until aromatic.
- Add a good slug of sweet chilli sauce and mix
- Finely chop coriander (cilantro) and add to pan.
- Add prawns/shrimp to pan and coat in sauce mix and lightly fry until colour changes to pink.
- Mix rocket and basil leaves together and add snow pea sprouts and place onto a serving plate
- Quickly squeeze a small amount of lime juice over the salad and sprinkle VERY lightly with salt (I ONLY use Pink Himalayan salt as it still contains all 86 minerals and is much better for you)
- Add prawns and sauce on top of salad
- Quickly squeeze a small amount of lemon juice onto prawns - garnish plate with lemon wedges and serve
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