Asian prawn & pineapple salad
This no-cook main course salad can just be tossed together and served on its own, or with steamed rice or boiled noodles
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Difficulty and servings
Serves 4
Preparation and cooking times
Prep 20 mins
Low-fat, Super healthy
- Video tutorial: Preparing chillies
- Mash the chilli, garlic and sugar to a paste using a pestle and mortar or small processor. Stir in the lime juice and fish sauce, then set aside.
- Peel, quarter, core and slice the pineapple at an angle. Toss with beansprouts, prawns, cucumber and tomato and some of the dressing. Pile into bowls and scatter with mint and cashews. Drizzle with the rest of the dressing and serve.
202 kcalories, protein 19g, carbohydrate 17g, fat 7 g, saturated fat 1g, fibre 3g, salt 1.5 g
Recipe from Good Food magazine, October 2009.
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http://www.bbcgoodfood.com/recipes/12753/
Difficulty and servings
Serves 4
Preparation and cooking times
Prep 20 mins
Low-fat, Super healthy
Ingredients
- 1 small pineapple or 350g pineapple chunks
- 140g bean sprouts
- 250g cooked king prawns
- ½ cucumber , peeled, deseeded and sliced on the angle
- 200g cherry tomatoes , halved
- handful mint leaves, very roughly chopped
- 50g unsalted cashews , toasted if you like
FOR THE DRESSING
- ½ red chilli , deseeded and sliced
- 1 garlic clove
- 1 tsp golden caster sugar
- juice 2 limes
- 1½ tsp fish sauce
202 kcalories, protein 19g, carbohydrate 17g, fat 7 g, saturated fat 1g, fibre 3g, salt 1.5 g





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21 September 2009
learning to cook rated this recipe
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25 September 2009
issie1414 rated this recipe
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04 November 2009
Barney commented on this recipe
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