Satay Prawn Salad

with Peppers and Sesame Seeds

photo
low-carb
Share!
low-carb
Share!

Instructions

photo

1 Prep

Peel the carrot, then continue peeling until you are left with a pile of carrot ribbons. Stack the ribbons, then slice them into thin sticks. Slice the cucumber into discs, then slice each individual cucumber disc into matchsticks. Slice the pepper and spring onion finely. Roughly chop the lettuce and peanuts.

photo

2 Make dressing

Add 80/120/167 ml of coconut milk, the soy sauce and the peanut butter to a small pot. Simmer for 1 min until the consistency of double cream is reached. Remove the pot from the heat and stir in 0.5./0.75/1 Tbsp of lime juice. Set the dressing aside to cool slightly.

photo

3 Fry prawns

Pat the prawns dry. Heat a pan over a medium-high heat with a drizzle of oil. Once hot, add the prawns. Sprinkle with the saltcurry powder and chilli flakes (spicy!). Cook for 2 min until cooked through.

photo

4 Assemble

Toss the cucumber, peanuts, lettucepeppercarrot and spring onion in the dressing. Top with the prawns and garnish with the sesame seeds.

Tips for fussy eaters

Can't handle the heat? Go easy on the chilli flakes!

Pro tip

Serve the dressing in a small bowl on the side.

Satay sauce comes from Indonesia and is traditionally made from peanuts and served with grilled meat.

Cooking Time: 20 min

Cals 632 · Prot 39 · Carbs 28 · Fat 45

Dairy-Free

Ingredients

Number of people

Salad

Prawns 350 Grams
Carrot 1 Piece
Cucumber 1 Piece
Spring onion 50 Grams
Romaine lettuce 200 Grams
Peanuts salted 40 Grams
Vegetable oil 1 Tbsp
Salt 0.5 Tsp
Curry powder 4 Grams
Chilli flakes 2 Grams
Red bell pepper 1 Piece

Dressing

Coconut milk 200 ML
Soy sauce 15 ML
Peanut butter 30 Grams
Lime 1 Piece

Garnish

Black sesame seeds 10 Grams

Satay sauce comes from Indonesia and is traditionally made from peanuts and served with grilled meat.

Cooking Time: 20 min

Cals 632 · Prot 39 · Carbs 28 · Fat 45

Dairy-Free

Instructions

photo

1 Prep

Peel the carrot, then continue peeling until you are left with a pile of carrot ribbons. Stack the ribbons, then slice them into thin sticks. Slice the cucumber into discs, then slice each individual cucumber disc into matchsticks. Slice the pepper and spring onion finely. Roughly chop the lettuce and peanuts.

photo

2 Make dressing

Add 80/120/167 ml of coconut milk, the soy sauce and the peanut butter to a small pot. Simmer for 1 min until the consistency of double cream is reached. Remove the pot from the heat and stir in 0.5./0.75/1 Tbsp of lime juice. Set the dressing aside to cool slightly.

photo

3 Fry prawns

Pat the prawns dry. Heat a pan over a medium-high heat with a drizzle of oil. Once hot, add the prawns. Sprinkle with the saltcurry powder and chilli flakes (spicy!). Cook for 2 min until cooked through.

photo

4 Assemble

Toss the cucumber, peanuts, lettucepeppercarrot and spring onion in the dressing. Top with the prawns and garnish with the sesame seeds.

Tips for fussy eaters

Can't handle the heat? Go easy on the chilli flakes!

Pro tip

Serve the dressing in a small bowl on the side.

Ingredients

Number of people

Salad

Prawns 350 Grams
Carrot 1 Piece
Cucumber 1 Piece
Spring onion 50 Grams
Romaine lettuce 200 Grams
Peanuts salted 40 Grams
Vegetable oil 1 Tbsp
Salt 0.5 Tsp
Curry powder 4 Grams
Chilli flakes 2 Grams
Red bell pepper 1 Piece

Dressing

Coconut milk 200 ML
Soy sauce 15 ML
Peanut butter 30 Grams
Lime 1 Piece

Garnish

Black sesame seeds 10 Grams
opened box

Making your mouth water?

Hello, flavor! Get all you need to whip up delicious meals right to your door.

Discover Our Boxes

You might also like...