I like to think of this salad as Surf n’ Turf Asian style. If you don’t make the salad, try the dressing. It’ll keep for days in an airtight jar in the fridge and can be used with a variety of dishes.
I’ve stopped watching the news. There is too much sadness. Instead I’ve taken to watching reruns of I Dream of Jeannie, Bewitched and any food show, which is how I stumbled across an Aussie TV show on Channel 10 called Good Chef, Bad Chef. They happened to be making this recipe when I switched on the telly. You can find their original version here. I changed it slightly to accommodate the less adventurous palettes of kids and doubled quantities as I was feeding 10. I also ~ shock, horror ~ used tinned cocktail prawns because it’s easier and they also remind me of a sensational dish I had in Bangkok using baby river prawns. So with thanks and a hat tip to Zoe Bingley-Pullin, here’s my version.
Delicious and good for you! Enjoy
Until next time…