Prawn and lentil salad with coconut, peanut & lime

 

Recipe : Pan fried prawns with coconut peanut lentils

1 tin lentils, drained and thoroughly rinsed

1/2 cucumber, thinly sliced length ways

1 bunch spring onions, (scallions), finely chopped

1/2 red bell pepper, finely sliced 

1 small red chili pepper, seeded and finely sliced

a handful of spinach

1/3 cup coconut milk

juice of one lime

1 tbsp Asian style peanut sauce or peanut butter

a dash or two of fish sauce

10 - 15 large, raw prawns

1 tbsp butter

Place the lentils in a bowl with the cucumber, scallions, peppers and spinach and mix together well. 

In a separate small bowl, mix together the coconut milk, peanut sauce or butter and lime juice. Taste and season with the salty fish sauce to achieve a nice salty, sweet and tangy dressing. Adjust with a little more lime juice if you like. Set aside.

Heat the oil and butter in a pan over medium heat and fry the prawns until pink and cooked through. Drain on paper towels and then add to the lentil mixture. Pour over the dressing, mix everything together thoroughly, then serve.