Thai Grilled Prawn Salad
Salads can be boring. Salads can also be amazing. And Thai salads can amp up that perfectly executed healthy but satisfying dish even more. I LOVE Thai food. Like I am a serious addict. Thai food, sushi, sleep and Scandal (the show, not undesired turmoil). And I guess for the sake of appearing to be a half way decent mother I should also say I am addicted to my kids smiles. There you have it, all of my vices. You own me. Just kidding, I am stubborn and unyielding to your manipulation, so stop trying.
Anyway… the marinade on the prawns is legit. The dressing is similar to a recipe I use in a different salad. And I also reduce some of the thinner (liquid) ingredients to make it a peanut dipping sauce for Thai skewers. Let’s just say that it is an art that I have perfected and I am more than willing to pass my Amazing Amy (not like Gone Girl) knowledge on to you.
I do tend to cook fairly large portions. My Greek God of a husband eats like 3 normal human portions per serving and still is under 10% body fat. Grrr. So if you only want 2-4 salads I would halve the prawns as well as the dressing. But if you want to use the extra dressing as a marinade or a dipping sauce, it should last for 2-3 weeks in your refrigerator.
Makes 4-6 entrée sized salads
For the Prawns:
32 oz bag of Prawns (you can use less if you don't want a whole bags of yummy, delicious prawns)
1/4 cup soy sauce
1/4 cup lime juice
1/4 cup chopped basil
2 tbsp chili garlic paste (sambal oelek)
2 tbsp fish sauce
1 tbsp garlic paste
1 tbsp ginger paste
1 tbsp white sugar
Pretty much dump all of the ingredients into a large Ziploc bag. Seal it off and shake it or keep it open and stir it. But the ingredients only need to be mixed fairly well, were not looking for perfection here people.
Make sure your prawns are well cleaned and put them into the bag.
I am generally a fan of overnight marinating, but with acidic ingredients and seafood I am going to throw 2-6 hours out there as a guideline.
After you have marinated your prawns remove them from the liquid and place them on the grill.
Grill at medium heat for 4-6 minutes per side.
For the Dressing:
1/3 cup smooth peanut butter
1/2 cup rice wine vinegar
1/4 cup lime juice
3 tbsp vegetable oil
3 tbsp honey
3 tbsp soy
1 tbsp garlic paste
1 tbsp ginger paste
1/2 cup cilantro leaves
Put every ingredient into the food processor, with the exception of the cilantro. Blend until smooth.
Add the cilantro and “chop” until the cilantro looks like happy little flecks.
Transfer into a mason jar and keep for use.
Other ingredients/instructions:
1-2 cups cooked rice sticks (Mai Fun noodles)
1 English cucumber
Peppers (bell, any color, sliced thinly)
Carrots, shredded
cilantro leaves, chopped
peanuts or cashews
preferred greens (romaine, baby kale, red leaf lettuce), 2 bags
Begin by plating the greens, add your shredded carrots, julienned peppers, sliced cucumber, roughly ¼ cup thin rice noodles, grilled prawns and then the dressing… extra cilantro if desired. I also like to top it with some salted peanuts (cashews are a perfect fit as well).
Look at you! You’re all done!!!
Serve and Enjoy!
