Are you a seafood lover like me? I just go crazy when I head to any seafood buffet, it’s one of my few weaknesses; fish curry, fish fry, sushi, crab salad, shrimps, lobster…. oh the list is just endless. When is comes to shellfish, I control the consumption, since overdoing it they say can cause cholesterol.
It’s the same logic for pretty much everything, one has to have a good balance when it comes to food. Quite often I see families sticking to the same kind of fruits and veggies, not open to trying variety at all. And more often than not, people refrain from trying any salad. Salad or raw veggies of any kind is absolutely essential for the human body every single day. A minimum of one cup raw food per day is very important, especially in this day and age when everything else we eat is highly processed or has GMO content in it. The addition of a small bowl of salad and a fruit or two is a welcome treat to nourish our bodies.
I came across these gorgeous jumbo prawns is the supermarket the other day and I just had to buy them. I decided not to over power the cooking process since I wanted to relish it’s taste in the purest form and that’s how I created this recipe. The real taste of this salad comes from the addition of ‘sriracha’ in the dressing, I just love that sharp spicy taste that comes from it. I hope you like this salad as much as my family and I did. It’s pretty easy to put together, and its a gluten and grain free idea, the mayonnaise I used is eggless, so this one is Paleo friendly too.
Ingredients
400 grams Jumbo Prawns
1 1/2 cups diced mixed bell peppers (red/ green/ yellow)
1/2 cup diced red cabbage
1 stick celery, sliced thinly
2-3 spring onions sliced thin (divided in two)
1/2 tsp black sesame seeds (garnish)
1/2 tsp white sesame seeds (garnish)
3 tsp heaped egg-less mayonnaise
3 tsp sriracha 1 pinch Himalayan salt (optional)
Wash and clean the Prawns well, remove the shell, but leave the tail ends on (this is optional, it just makes it look pretty). Devein the prawns and sprinkle it with salt. Set a steamer on and steam cook the prawns until it’s tender to the touch.
Take a bowl and mix the mayonnaise (I used a vegetarian/eggless version, feel free to use the kind you prefer)along with the sriracha, until you get a smooth peach coloured dressing. Mix all the veggies together in a salad bowl, while making sure you set aside half the spring onions to use as garnish. When you are ready to serve the salad, toss the cooked prawns with the veggies and the dressing, mix this gently and serve it sprinkled with spring onions and the sesame seeds.
Tip- Those you like their food spicy can add more sriracha to the dressing. You can even add other veggies like blanched snow peas, sweet corn, julienne carrots and even smaller sized shrimps if the jumbo ones aren’t easily available.
