This creamy Asian dressing, flavoured with lemongrass and kaffir lime is incredibly delicious with avocado and prawns.
This salad would make a great starter for summer entertaining – you could even serve it in lettuce cups for something different. The creamy dressing is so tasty – it has quite a few ingredients but most of them are pantry staples if you cook Asian food as home. Be sure to remove the tough outer layer of the lemongrass before you chop it, as it is inedible. Be very careful not to overcook the prawns – they taste best when they still have a little bite to them and aren’t too soft.
- mayonnaise 2-3 tablespoons (I used Japanese ‘Kewpie’ mayonnaise)
- sweet chilli sauce 2 teaspoons
- vinegar 1 teaspoon (e.g. white balsamic or Japanese rice vinegar)
- lemon juice of 1
- lemongrass ½ a stalk, very finely chopped
- kaffir lime leaves 2, finely shredded
- sesame oil 1 teaspoon
- red chilli 1, finely chopped
- shallot 1, minced (or 1 ½ tablespoons minced red onion)
Prawns and Salad
- raw prawns 2 dozen, shelled and thawed
- avocados flesh of 2 firm ripe, sliced
- oranges flesh of 2, sliced
- coriander (cilantro) 1 handful, chopped
- watercress or chopped cos lettuce 2 handfuls
- sesame seeds 1 teaspoon, toasted
- To make the dressing, combine all ingredients and leave in the fridge to chill while you prepare the rest of the ingredients.
- Bring a pot of salted water to the boil. Add prawns and cook for 2 minutes, then drain and leave to cool.
- Toss avocado, orange, prawns and coriander together with a little salt and freshly ground black pepper to taste.
- Arrange watercress or lettuce on plates or in bowls, then top with prawns and avocado mixture, and drizzle over chilled dressing just before serving. Garnish with sesame seeds, if using.