Asian Prawn Salad with Lambs Lettuce

Asian Prawn Salad with Lambs Lettuce

Ingredients

  • 1 70g bag of Florette Lambs Lettuce and Ruby Chard
  • 100g Mange Tout
  • 150g Cherry Tomatoes
  • 3 Spring Onions (trimmed)
  • 225g Cooked Tiger Prawns
  • 1 Red Chilli (deseeded and sliced)
  • 2 tbsp Soy Sauce
  • 1 tbsp Rice Wine Vinegar
  • 1 tbsp Vegetable Oil
  • 1 tsp Caster Sugar

Directions

  1. Cook the mangetout in boiling water for 1 minute, drain, then rinse in cold water and drain again. Thinly slice the mange tout and place in a bowl. Chop the tomatoes in half. Thinly slice the spring onions into strips.
  2. Toss together the mange tout, tomatoes, & spring onions. Add the chilli, soy sauce, vinegar and sugar and toss together again.
  3. Leave to marinate for 5 mins.
  4. Add the salad leaves then toss together before serving.