Contact Us

Use the form on the right to contact us.

You can edit the text in this area, and change where the contact form on the right submits to, by entering edit mode using the modes on the bottom right. 

Level 1, 377 New South Head Road
Double Bay, NSW, 2028
Australia

+61434109922

Stephanie Malouf | Accredited Practicing Nutritionist

Pop's Summer Prawn Salad

Conscious Recipes

Pop's Summer Prawn Salad

Stephanie Malouf Nutrition

My beautiful friend Poppy Oneil is the queen of salads. She never ceases to amaze and inspire me with her salad creations that she just throws together without seeming to give too much thought. 

Every Monday night we alternate between making each other a healthy dinner at each others places. Last Monday night I was pretty excited to get served this bowl of amazingness! Like usual she stood there and effortlessly threw everything together whilst debriefing me on her weekend away at the Golden Door.

During the summer months there is nothing better than a fresh seafood salad and this one was so good I had to get her to share her recipe.

Enjoy!

Serves 2-3

INGREDENTS

PRAWNS

  • 12 raw prawns 
  • 1 tsp coconut oil
  • 1 x Lime
  • Chilli (fresh or chilli flakes) 
  • 2 tbsp fresh coriander, chopped
  • Salt and peper to taste

SALAD

  • 2 handfuls of bean sprouts
  • 4 handfuls Rocket
  • 10 Cherry tomatos
  • 1/2 bunch fresh mint, leaves picked
  • 1./2 bunch coriander, leaves picked
  • 1/2 cup mung bean sprouts 
  • 2 Spring onions, chopped
  • 1/4 cup roasted pepita seeds 

DRESSING

  • Fish sauce (approximately 1-2 tablespoons) 
  • Sesame oil or extra virgin olive oil (approximately 2 tablespoons) 
  • Tamari (approximately 2 tablespoons) 
  • Squeeze Lime
  • Pickled Ginger- Ginger slices and its vinegar marinade  (approximately 2 tablespoons) 

METHOD

01: Put the ingredients listed under prawns in bowl and leave to marinade for at least 2 hours, ideally overnight.

02: Put all the salad ingredients in a serving bowl

03: combine all the salad dressing ingredients in a bowl and set aside. 

04: Add the coconut oil to the frypan and cook the prawns until they start to turn pink (approximately 2 minutes each side). I like to splash a bit of Tamari and a good squeeze of lime. This helps to caramelise the prawns

05: Once the prawns are cooked, place them on top of the salad and pour over the dressing