SAVOUR & SIP
PREP TIME: 25 MINS, PLUS 20 MINS SOAKING TIME COOKING TIME: 5 MINS SERVES: 4-6
PRAWN AND SEAWEED SALAD WITH SPICED COCONUT DRESSING
Indonesians are no strangers to the health benefits of seaweed, masterfully preparing it in inventive ways. This Sulawesi salad is no exception
This recipe is a winning combination of briny seaweed, succulent prawns and sweet mango lightly dressed in a spicy, creamy coconut dressing. The sea grape, sometimes known as green caviar, is available in specialist shops or online. But for practicality, you can use dried seaweed or replace it with samphire (sea asparagus).
• 2 carrots, coarsely grated • 1 ripe mango, cut into 1cm cubes • 2-3 tablespoons coconut oil
• Large bunch of basil, finely chopped • Salt, to taste
half of the basil and season with salt. Set aside. 3. Drain the seaweed. Add the carrots and mango. Set aside. 4. Heat the oil in a frying pan over medium-high heat. Season the prawns with salt and lime juice. Add the prawns and sauté for 4 minutes until pink. Transfer to a bowl. 5. Combine the dressing and salad and toss gently. Add the remaining basil and toss again. Top with prawns and serve immediately.
• 24 tiger prawns, peeled, deveined and patted dry • Salt, to taste • Juice of 2 limes FOR THE DRESSING • 40g of unsweetened desiccated coconut • 100ml coconut milk • 3-5 red bird’s eye chillies, finely chopped
STEP-BY-STEP GUIDE 1. To make the salad, soak the seaweed in a bowl of water for 10 minutes to rehydrate it (or follow the directions written on the packaging). 2. To make the dressing, combine the coconut and coconut milk in a bowl. Mix them well and set aside for 10 minutes. Add the chillies and
FOR THE SALAD • 20g dried wakame or hijiki seaweed
CAMBSEDITION.CO.UK JUNE 2023 47
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