It's been a while since I posted a recipe, this one is just perfect for the current warm Summer evenings we have here:
180g cooked large king prawns
1 red chilli, deseeded and finely chopped
30g pack fresh coriander, finely chopped
2 limes, zest and juice of 1, and 1 cut into wedges
2 tbsp light soy sauce
1 tbsp runny honey
2 x 410g tins green lentils, drained and rinsed
2 x ripe and ready to eat avocados, peeled, stones removed and sliced
200g pack radishes, trimmed and thinly sliced
1 tbsp sesame oil
2 small heads of Pak Choi, ends trimmed
Put the prawns, ½ the chopped chilli, ½ the coriander, the zest of 1
lime and ½ the juice in a bowl. Stir together gently and leave
to marinate for 10 minutes.
In a separate bowl, mix the soy sauce, remaining chilli
and coriander (reserving some to garnish), honey and the remaining lime
Put the lentils, sliced avocados and radishes in a large
bowl, then stir through the soy dressing.
Heat the sesame oil in a frying pan, then stir-fry the pak choi
for 1-2 minutes until just wilted. Add the prawns along with the
marinade for a minute to heat through.
Divide the lentil salad between 4 bowls, top with the prawns and pak choi and serve garnished with the remaining coriander.
Things I do: For a start, I forgot to sprinkle some chopped coriander over the salad before taking the photo :) But, on a more serious note, yet again I think this recipe needed adjustment - either we're very piggy or there is a serious under estimate of the amount of prawns.
I doubled the quantity of prawns and halved the amount of all the other ingredients, as this was a meal for two. And it was just right! Had also prepared some Thai fragrant rice in advance and left it keeping warm - a perfectly delicious meal and (apart from the preparation of course) it all comes together really fast.