Satay Prawn Salad

with Peppers and Sesame Seeds
Low-Carb
Satay sauce comes from Indonesia and is traditionally made from peanuts and served with grilled meat.
Cooking time: 20 min
Cals 645 · Prot 40 · Carbs 30 · Fat 45
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Ingredients
Number of People:

Salad

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

Dressing

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

Garnish

Black sesame seeds
10 Grams

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.
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2 Make dressing
Add 100/150/200 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.
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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.
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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
Got leftover coconut milk? Add it to curries, soups or smoothies!

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