Spicy Mushroom & Prawn Salad
This recipe was developed by Tong from Brisbane, (QLD) Australia, for the SA Mushrooms National Mushrooms Month Competition held in September 2021.
Ingredients:
- 250 g. white cup mushrooms (cut into quarter)
- 6 x cherry tomatoes (cut in half)
- 6 x clean banana prawns (tail attached)
- 2 tbsp. fresh mint (roughly chopped)
- 2 tbsp. fresh coriander (finely chopped)
- Roasted sesame seeds
Dressing:
- 1 tbsp. fish sauce
- 1 tbsp. dark brown sugar
- 4 ½ tbsp. lemon juice
- 4 x bird’s eye chilies (thinly sliced – less or more as preferred)
Method:
- Dressing – mix all salad dressing ingredients together in a medium sized bowl. Put it aside.
- Put a medium sized pot with 4 cups of water on a stove and let it boil. Quick blanch all mushrooms for 30 seconds and put them into a colander.
- In the same pot, let the water boil again then cook all prawns until they are cooked then scoop them into a large bowl.
- Put all cooked mushrooms into the same bowl with the prawns and pour the dressing from step 1 into the bowl, add cherry tomatoes, mint and coriander. Gently mix them to combine and put the mushrooms salad into the serving bowl.
- Sprinkle with roasted sesame seeds before serving. Enjoy!