Having spent a lot of time traveling across Asia; I love Thai, Vietnamese, Japanese and Malaysian food and whilst a lot of the menu in Asian cuisine is gluten and dairy free, in the USA it still doesn’t taste particularly clean.
In lieu of putting on a lot of weight seeking out the most authentic Asian restaurants on the East Coast, I have decided to recreate my favorite dishes, making them as clean as possible, taking Asian food from a weekend treat to a week day staple.
This dish is taken from ‘the Londoner’ (http://www.thelondoner.me), which is a great lifestyle blog with some amazing recipes thrown in. The recipe takes salads from simple to sinful!
I like making the recipe with prawns, but you can make it with tempeh to create a vegan version.
- 1 Cucumber
- 2 Large carrots
- 2 Spring onions (chopped)
- 1 Handful of fresh coriander
- 1 Handful of fresh mint
- 1 Handful of peanuts (roughly chopped/smashed)
- A few wild tiger prawns
- Juice of 1 lime
- 3tbsp Sesame oil
- 3tbsp Soy sauce
- 1tbsp Fish sauce
- 1tbsp chili flakes
- 1tbsp honey
- 1 Clove of garlic
- Change the prawns for tempeh and leave out the fish sauce if you want to make this vegan
- Substitute water for stock to add a little extra flavor to your shrimp
- Spirilize the cucumber and carrot, or use a peeler to create ribbons
- Add the chopped spring onions, fresh coriander and mint
- De-vein the shrimp and blanch in hot water. I added a little organic clear spring mushroom broth for a subtle flavour.
- Take the prawns out and place to the side once they turn pink
- Mix the dressing ingredients and pour over the salad
- Add the prawns and sprinkle over the crushed peanuts