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Golden Prawn Salad

INGREDIENTS:

  • 12 large tiger prawns, shelled and deveined
  • 2 tomatoes, diced
  • 1 small red onion, chopped
  • 1 cucumber, seeds removed and diced
  • ½ bunch Vietnamese mint
  • lb Danish feta
  • 2 tsp TurmeriX

Dressing:

  • 2 ½ tbsp warm water
  • Lime juice
  • 1 tbsp honey
  • 1 ½ tsp tamarind paste
  • Salt to taste
  • ½ cup vegetable oil
  • 1 tbsp TurmeriX

DIRECTIONS:

For the dressing:

  • In a small bowl mix the tamarind, honey, lime juice, salt and TurmeriX to form a paste.
  • Stirring slowly, add the water little by little until combined.
  • Transfer to a jar with a tight fitting lid and add the oil.
  • Replace the lid and shake vigorously until emulsified.

For the salad:

  • In a medium sized bowl add the tomatoes, red onion and cucumber, season with salt and cracked black pepper.
  • Toss with the dressing and transfer to serving platter.
  • Meanwhile heat a pan or griddle to medium heat.
  • Sprinkle the prawns with TurmeriX and salt.
  • Grill or fry prawns for 3-4 minutes on each side. You will be able to tell when the prawns are cooked as they will turn a pink colour.
  • Transfer to the serving plate on top of the salad.
  • Garnish with crumbled feta and Vietnamese mint leaves. (Serves 4)