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:

  1. Dressing – mix all salad dressing ingredients together in a medium sized bowl. Put it aside.
  2. 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.
  3. In the same pot, let the water boil again then cook all prawns until they are cooked then scoop them into a large bowl.
  4. 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.
  5. Sprinkle with roasted sesame seeds before serving. Enjoy!