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August 08, 2005
Lemon Grass Prawn Salad
Kathy Blair brought us this recipe from Ann Lovejoy because she thought it was a great way to use Willie Green's romaine and arugula. I have tweaked it a bit and infused it with lemongrass for a refreshing summer salad.
Lemon Grass Prawn Salad
1 1/2 lb raw prawns
2 4 in long lemon grass, finely sliced
1 c. dry white wine
2 limes
1 TBS finely minced garlic
1/2 c. olive oil
4 c. Romaine lettuce, shredded
1 c. arugula, shredded
1/4 c. cilantro, stemmed and chopped
2TBS roasted peanuts, chopped
In a medium non-reactive bowl, whisk together the lemon grass, wine, juice of 1 lime, garlic and olive oil. Add the prawns and marinate for a minumum of 30 minutes.
In a saute pan, cook the prawns in about 1 cup of the marinade. Cook until the prawns are translucent. Do not over cook. Remove from the heat. Add the chili sauce and toss to coat.
Mix the romaine and arugula together. Divide the greens between 4 plates. Add the prawns. Garnish with the cilantro, peanuts and the remaining lime, quartered.
Posted by Christine at August 8, 2005 12:32 AM
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