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Here are the ingridients that are required to serve a remarkably good Ali's Thai-style Prawns with Rocket, Basil & Sprout Salad:
- You need 500 grams of peeled prawns/shrimp tails on.
- Take of Olive oil.
- Prepare 2 cloves of garlic.
- Provide 2 of small red chillies.
- Prepare of Fresh coriander (cilantro).
- Get of Sweet chilli sauce.
- Prepare of Fresh rocket.
- Prepare of Snow pea sprouts.
- Get 1 squeeze of lime juice.
- Provide 1 squeeze of lemon juice.
- Provide of Lemon wedges.
Done with the ingridients? Below are the sequences on serving Ali's Thai-style Prawns with Rocket, Basil & Sprout Salad:
- Finely chop garlic cloves and red chillies (if you don't want it too hot remove seeds from chillies first).
- Heat olive oil in a frying pan and add garlic and chilies. Fry lightly until aromatic..
- Add a good slug of sweet chilli sauce and mix.
- Finely chop coriander (cilantro) and add to pan..
- Add prawns/shrimp to pan and coat in sauce mix and lightly fry until colour changes to pink..
- Mix rocket and basil leaves together and add snow pea sprouts and place onto a serving plate.
- Quickly squeeze a small amount of lime juice over the salad and sprinkle VERY lightly with salt (I ONLY use Pink Himalayan salt as it still contains all 86 minerals and is much better for you).
- Add prawns and sauce on top of salad.
- Quickly squeeze a small amount of lemon juice onto prawns – garnish plate with lemon wedges and serve.
I love to cook and entertain and I tend to adapt recipes to suit my own tastes and rarely stick to precise measurements so "traditional" rarely comes into my repertoire. Thai cuisine (Thai: อาหารไทย, RTGS: ahan thai, pronounced [ʔāː.hǎːn tʰāj]) is the national cuisine of Thailand. Thai cooking places emphasis on lightly prepared dishes with strong aromatic components and a spicy edge. Thai chef McDang characterises Thai food as demonstrating "intricacy; attention to detail; texture; color; taste; and the use of ingredients with. Sautéed Phuket Prawns Linguine with Basil, Olives and Sundried Tomatoes OR Slow Roasted Pork Belly Rubbed with Green Curry, Sesame Beans, Sweet Potato Puree and Chili Orange Jus DESSERT Caramel Fudge Tart, Vanilla Bean Ice Cream and Caramelized Bananas APPETIZER Salt and Pepper Squid Served with Rocket Salad SOUP Mushroom Cream Soup MAIN COURSE Salmon, rocket salad, pesto, onion, and olive oil Nicoise Salad.
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