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Asian Slaw with Coconut Prawns

Another lockdown winner dinner! You can change the slaw ingredients to suit what you have in the fridge/ garden. Here is how I made it:

Slaw Ingredients Red cabbage, finely sliced Capsicums, finely sliced Spring Onions, chopped Courgette, spiralised or thinly sliced into match sticks Carrot, cut into match match sticks Coriander, chopped Cashews, lightly fried in dry pan

Slaw Dressing 2 tbsp olive oil 1 tbsp sesame oil 2 tsp honey 1 tsp ginger, grated 1 tbsp soy sauce 1 tbsp rice wine vinegar

Instructions 1. Mix slaw ingredients together 2. Add dressing (just before you eat)

For the coconut prawns: 1. Coat prawns in flour, then dip in beaten egg. Then dip in a mix of dessicated coconut and panko crumb (half half mix). 2. Lightly fry in olive oil and sprinkle with salt.

To serve... first plate slaw, then prawns and then add a dollop of wasabi mayo (mayo and wasabi mixed together).


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