|
|
Thai White Peach Dressing:
|
| • |
1 cup The Perfect Purée White Peach, thawed |
| • |
4 limes, juiced |
| • |
3 tbsp. fish sauce |
| • |
1/2 bunch cilantro, chopped |
| • |
1/2 cup corn oil |
| • |
1/4 tsp. chile paste |
| • |
salt and pepper, to taste |
|
|
Method:
|
| 1. | In a blender combine the White Peach puree with the lime juice, fish sauce, and cilantro.
|
| 2. | With the blender on low slowly pour in the 1/2 cup of corn oil while blending
|
| 3. | Season with chili paste, salt and pepper.
|
| 4. | Remove from the blender, hold refrigerated.
|
|
|
|
|
Prawn Salad:
|
| • |
24 white gulf shrimp, poached, peeled, and halved |
| • |
2 English cucumber, cut into quarters, then julienne |
| • |
2 butter or chicory lettuce |
| • |
1 red pepper, julienne |
| • |
2 avocados, sliced |
| • |
1/2 bunch cilantro, sprigs |
| • |
1/2 cup roasted peanuts, crushed |
|
|
Method:
|
| 1. | In a bowl mix the prawns with 1 cup of the white peach dressing. Marinate for a minimum of 20 minutes.
|
| 2. | In a bowl mix the butter lettuce with 1/4 cup of the White Peach dressing.
|
| 3. | Divide lettuce between 8 plates.
|
| 4. | In a bowl combine the cucumber and red pepper. Gently toss with 1/4 cup of the dressing.
|
| 5. | Divide the mixture among the 8 plates topping the lettuce.
|
| 6. | In a bowl gently toss the avocado slices with 1/2 cup of the dressing.
|
| 7. | Divide the avocado slices among the 8 plates topping the lettuce.
|
| 8. | Place 3 prawns on the top of each plate. Season with salt and pepper.
|
| 9. | Top with cilantro sprigs and roasted peanuts. Serve.
|
|
|
