Ingredients with Measurements:
- 1 package of prawn crackers
- 1 head of lettuce, chopped
- 1 cucumber, sliced
- 1 carrot, shredded
- 1 red bell pepper, sliced
- 1/2 cup of roasted peanuts, chopped
- 1/4 cup of cilantro, chopped
- 1/4 cup of green onions, chopped
For the Peanut Dressing:
- 1/4 cup of peanut butter
- 2 tablespoons of soy sauce
- 2 tablespoons of rice vinegar
- 1 tablespoon of honey
- 1 tablespoon of sesame oil
- 1 clove of garlic, minced
- 1/4 cup of water
Special equipment needed:
- None
Step-by-step instructions:
1. Preheat oven to 350°F.
2. Place prawn crackers on a baking sheet and bake for 5-7 minutes or until crispy.
3. In a large bowl, combine lettuce, cucumber, carrot, red bell pepper, roasted peanuts, cilantro, and green onions.
4. In a small bowl, whisk together peanut butter, soy sauce, rice vinegar, honey, sesame oil, garlic, and water until smooth.
5. Pour peanut dressing over the salad and toss to combine.
6. Serve the salad with the baked prawn crackers on top.
- Time:
Preparation time: 15 minutes
- Cooking time: 5-7 minutes
Temperature:
- Oven temperature: 350°F
Serving size:
- 4 servings
Nutritional information:
- Calories per serving: 280
- Fat: 17g
- Carbohydrates: 22g
- Protein: 11g
Substitutions for ingredients:
- Instead of prawn crackers, you can use wonton strips or crispy noodles.
- Instead of lettuce, you can use spinach or mixed greens.
- Instead of roasted peanuts, you can use cashews or almonds.
- Instead of cilantro, you can use parsley or basil.
- Instead of green onions, you can use chives or shallots.
Variations:
- Add grilled chicken or shrimp for extra protein.
- Use a different nut butter, such as almond or cashew butter.
- Add sliced avocado for extra creaminess.
- Use a different type of vinegar, such as apple cider or balsamic vinegar.
Tips and tricks:
- Make sure to bake the prawn crackers until they are crispy, but not burnt.
- You can make the peanut dressing ahead of time and store it in the fridge for up to a week.
- If the dressing is too thick, add more water to thin it out.
- You can also add a splash of lime juice for extra tanginess.
Storage instructions:
- Store leftover salad and dressing separately in airtight containers in the fridge for up to 3 days.
Reheating instructions:
- Reheat the prawn crackers in the oven at 350°F for 2-3 minutes until crispy.
Presentation ideas:
- Serve the salad in a large bowl or on individual plates.
- Garnish with extra chopped peanuts and cilantro.
Garnishes:
- Chopped peanuts
- Cilantro
Pairings:
- This salad pairs well with grilled meats or seafood.
- Serve with a side of steamed rice or noodles.
Suggested side dishes:
- Steamed rice
- Noodles
Troubleshooting advice:
- If the dressing is too thick, add more water to thin it out.
- If the prawn crackers are burnt, discard them and try again.
Food safety advice:
- Make sure to wash all produce before using.
- Store leftovers in the fridge within 2 hours of cooking.
Food history:
- Prawn crackers, also known as shrimp chips, are a popular snack in Southeast Asia.
Flavor profiles:
- This salad has a combination of crunchy, salty, and nutty flavors, with a creamy peanut dressing.
Serving suggestions:
- Serve this salad as a light lunch or dinner.
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Region: Thai