Spicy Prawn Salad With Stone Fruits And Corn

Day 18 of our carbless diet - It was a hot and humid day in Melbourne, one of the very few hot days we experienced since summer started. I walked into the supermarket without a dinner plan but when I saw the beautiful stone fruits on offer I knew just what I can do with the prawns I had in the freezer. This is summer on a plate and I might even make this for our Christmas day lunch. Feel free to replace the stone fruits with other fruits, I think a mixture of mango, papaya and avocado would work very well too.

P.S Thank you for all the well wishes and I am feeling a lot better today. One more crazy day to go and I  am looking forward to the holidays!

recipe from the tummies' kitchen
serves 4 as an entree and 2 as a main
you'll need;
1 kg of whole prawns, heads removed* poached and shelled
1 punnet of mixed cherry tomatoes, halved
1 white peach, stoned and cut into cubes
1 nectarine, stoned and cut into cubes
1 peach, stoned and cut into cubes
1 lebanese cucumber, cut into half lengthwise and sliced at an angle
2 corn, grilled and removed kernels
1 bunch of coriander leaves (3/4 cup), roughly chopped
1/2 cup of mint leaves
2 shallots, sliced
a handful of roasted cashew nuts, roughly chopped
*save the prawn heads for laksa , Ipoh hor fun or prawn noodles.

for the dressing;

juice of a lime

2 tsp of castor sugar

pinch of salt

pepper to taste

1 tsp of fish sauce

2 tbs of olive oil

a pinch of hot pepper flakes

Cut stone fruits into cubes and tomatoes into halves. 

Grill corn on a hot griddle and when they are cool enough to handle, slice off the kernels with a sharp knife.

Prepare the dressing.

Have everything ready and it is time to assemble the salad.

Mix everything and half of the chopped cashew nuts  in a large salad bowl, finally sprinkle the rest of the nuts over.

It was a success and I will certainly be making this over the summer months!