I tend to go overboard when buying ingredients for my cooking. I bought more than enough prawns for my recipe of Nasi Lemak with Prawn Sambal. The prawns were so fresh that I couldn't hold myself back from buying more. Anyway, the balance of the prawns were stored in the freezer. In the same week, I had a few guests coming over. Well, that was the right timing to use the prawns for a salad. I was up and about looking for more ingredients in my fridge. As usual, my fridge was always stored with vegetables and out came the zucchini, red capsicum, cabbage, salad leaves and spring onions.
There are many variations of how the sauce for a prawn salad can be made. If you have made prawn salad before, I am sure you have your own style for the sauce. Mine is nothing unusual but I prefer yogurt to mayonnaise. How about a splash of Tabasco sauce? You should try it if you like a peppery punch in the salad. To remove the raw smell of the prawns, I blanched them with a teaspoon of fresh ginger paste.
The prawn salad served as a starter impressed my guests who did not mind the acidic taste of the Tabasco sauce. You can also have the salad with toasted bread slices or stuffed into a croissant. For a super light meal, enjoy the bowl of prawn salad just by itself.
10-15 medium size prawns – remove skin and de-vein
1 tsp ginger paste
½ red capsicum – cubed
½ zucchini – cubed
3-4 cabbage leaves – shredded
1 stalk spring onion - shredded
For the sauce
2 tbsp yogurt
A splash of Tabasco sauce
2 tbsp olive oil
Salt for taste
Blanch prawns with ginger paste.
When cool down, slice prawns into two pieces.
Combine all ingredients for the sauce and blend until smooth.
Add prawns, capsicum, zucchini, cabbage, spring onion and salt for taste.
Toss together and served on a bowl lined with salad leaves.