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Ingredients

1/2-1 teaspoon dried red chilli flakes, to taste
2 garlic cloves, crushed
2 tablespoons lime juice
1 tablespoon extra virgin olive oil
500g green prawns, peeled, tails intact
1/2 small wombok, trimmed, finely shredded
1 bunch baby pak choy, trimmed, shredded
100g snow peas, trimmed, thinly sliced
100g sugar snap peas, trimmed, halved
200g mixed grape tomatoes, halved
1/2 cup fresh mint leaves, shredded
1 tablespoon salt reduced tamari
2 teaspoon brown sugar
Lime wedges, to serve

Method

Step 1 Combine chilli, garlic, 1 tbs lime juice and 2 tsp oil in a glass dish. Add prawns. Stir to coat. Set aside for 10 minutes, to marinate.
Step 2 Meanwhile, place wombok, pak choy, snow pea, sugar snap pea, tomato and mint in bowl. Whisk tamari, sugar and remaining lime juice and oil in bowl. Add to salad. Toss to combine.
Step 3 Heat a chargrill over high heat. Spray with olive oil. Cook prawns for 1-2 minutes each side or until just cooked through.
Step 4 Divide salad among plates. Top with prawns. Serve with lime wedges.

Spicy prawn, wombok and shredded pea salad

How to make Spicy prawn, wombok and shredded pea salad

Ingredients

Method