I love living in North Queensland. I love the weather, the laid back lifestyle that is missing in large capital cities, and being able to spend most of my days outside. The other MAJOR bonus of living in this piece of paradise is definitely the amazing seafood.
With Easter coming up now is the perfect time to indulge in some amazing local seafood! Our family is set with cooked and raw prawns and some beautiful fillets of locally caught reef reef to feast on over the weekend.
The prawns from this recipe were snap frozen on a prawn trawler and delivered to our home. You really can't get more fresh than that except for catching them yourself!
One of the things I love about prawns is that you do not need to do much to create an amazing meal.
This salad has always been one of my go to meals. Its light and fresh and the ingredients marry together into a perfect Asian fusion salad that makes my mouth water just thinking about it.
So while you are indulging over Easter why not make your local seafood the highlight of your menu.
From my family to yours we wish you an "eggcellent" Easter and hope your family keep safe and healthy!
Prep 25 min (Including time to cook the prawns)
INGREDIENTS (Ingredients are to feed a family of 4 so adjust to your needs accordingly)
20 Raw prawns peeled and de-veined
1 cup baby spinach leaves
1 cos lettuce roughly chopped
1 bunch bok choy (leaves only) roughly chopped
1 avocado diced
1 red capsicum sliced thinly
1/2 red onion sliced thinly
1 cup Perino tomatoes sliced in half
1 Lebanese cucumber sliced
3 tbs minced garlic
2 tsp of chilli flakes (use more or less to suit your taste)
1 tbs olive oil
50ml light olive oil
1 tbs soy sauce
2 tbs red wine vinegar
1 1/2 tsp dijon mustard
Pinch chilli flakes (optional)
Salt and pepper to taste
Mix all the ingredients for the salad dressing in a bowl. Test and adjust the seasoning to suit taste then set aside.
Marinate the prawns with the minced garlic and chilli flakes in a bowl and mix together well.
Arrange all the salad ingredients over a large platter.
Heat the olive oil in a wok or frying pan and when hot, add the prawns and stir fry until the prawns are cooked through.
Arrange the prawns over the salad and drizzle the dressing over the top.