Prawn rainbow salad with satay-style dressing
Serves 4
Prepare 15 minutes plus cooling
Cook 35 minutes
Ingredients
• 1 corn cob, shucked
• 2 tbsp olive oil
• 2 carrots, sliced on the diagonal
• ½ red cabbage, sliced into wedges
• 1 red pepper, sliced
• ½ red onion, sliced
• 500g shell-on prawns, deveined
• 1 tbsp toasted sesame seeds
• handful each mint and coriander leaves
DRESSING
• ½ white onion
• 2 red chillies
• 3 garlic cloves
• 1 tbsp olive oil
• 50g crunchy peanut butter
• 400ml coconut milk
Method1
1 Place the corn into our Truffles Corn Grill Basket. Brush with 1 tbsp oil and cook on a hot barbecue for 10-15 minutes, until the kernels start to char. Remove from the basket. Once cool enough to handle, slice the kernels from the cob.
2 Put the carrots, red cabbage, pepper and onion in our Truffles Grill Basket. Brush with 1 tbsp olive oil and barbecue for 10 minutes, or until tender.
3 Arrange the prawns on the Truffles Grill Topper and cook for 2-3 minutes on each side until pink.
4 For the dressing, blitz the onion, chillies and garlic to a paste.
5 Set a saucepan with the 1 tbsp oil over a medium heat. Fry the paste for 6-8 minutes then stir in the peanut butter.
6 Reduce the heat to low and whisk in the coconut milk. Bring to a boil then cool to room temperature.
7 Layer the grilled corn, vegetables and prawns on our Truffles Chip and Dip board. Garnish with the sesame seeds and herbs then serve with the dressing.
