Prawn Peanut Pineapple SaladMake on Fresco
I LOVE THIS SALAD. There, I said it and loudly. It is a great BBQ, poolside, beachside crowd pleaser. SO easy that it barely constitutes cooking, more of a serving suggestion really and how good is the Varoma for prawns? (Very good, that’s how good!)
This recipe appears in my first cookbook, For Food’s Sake, my passion project, the one I still love and use to this day. It is like a first child, you love the others, but the first one brings special memories...go get it if you don’t have it already. It really was the first Thermomix cookbook of it’s kind, with great recipes and beautiful pics. (If I say so myself, and there I go again, I said it!!)
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- 3 cloves garlic
- 1/2 red onion
- 50 Grams fish sauce
- 40 Grams Extra Virgin Olive Oil (EVOO) BUY
- 2-3 limes, juice only
- 20 Grams coconut sugar
- 3 Handfuls fresh mint leaves
- 1 Handful fresh coriander or cilantro leaves
- Handfuls chives, chopped roughly
- 1 red chilli sliced
- 300 Grams peanuts
- 500-600 Grams peeled prawns, tails in tact
- 1 Litre water
- 1 Pineapple-fresh peeled, cored and diced
- 1-2 large avocado peeled and diced
- 200 Grams baby spinach leaves
Place garlic, onion, fish sauce, lime juice, EVOO, coconut sugar, mint and coriander into Thermomix bowl and blend 15 sec/speed 6.
Add chives and chili and stir through 3 sec/Reverse/speed 3. Remove from bowl and set aside.
Roast peanuts by placing nuts into cold oven set to 200°C and cooking for 10-15 minutes or until fragrant. Cool slightly.
Place prawns into Varoma tray and dish. Pour water into Thermomix bowl and set Varoma into position. Steam for 8-10 min/Varoma/speed 3. Stir prawns and make sure they are cooked through. Add a few minutes cooking time as needed. (Time may vary depending on size of prawns used.)
Gently toss all salad ingredients together with dressing and add a few extra coriander leaves. Garnish with roasted peanuts. Serve immediately.