Now is the perfect time to clean out the garden and suit up for spring planting. With the mild winter that we had in Seattle, my kale is going crazy and starting to set flowers. What does that mean for me? A nice kale salad and later, flower heads for sautéing...maybe with some spring onions and mushrooms. In the meantime, enjoy this recipe.
Serves 4
Preparation time: 15 minutes
Cooking time: 30 minutes
Salad:
½ pound prawns, peeled and deveined
1 teaspoon fish sauce
1 tablespoon sriracha (optional)
1 tablespoon rice bran oil
½ small red onion, thinly sliced
4 cups chopped kale
1 firm pear or apple, julienned (jicama works well too)
1 carrot, julienned
¼ cup roughly chopped mint leaves
¼ cup toasted peanuts, lightly crushed (optional, for garnishing)
Place the prawns, fish sauce, sriracha, and canola in a bowl, toss to combine. Set aside to marinate while making the salad and dressing.
To cook the prawns, preheat a cast iron skillet over high heat for approximately 2-3 minutes. Carefully arrange the prawns into the pan and leave them alone for 2 minutes. Give the prawns a quick flip then turn the burner off. Continue to cook with residual heat for another 2-3 minutes.
Toss the broiled prawns with the salad ingredients and dressing. Garnish with peanuts before serving.
Dressing:
2 tablespoons rice bran oil
1 small shallot, minced
2 cloves garlic, minced
½” ginger root, minced
1-2 Thai chilies, minced (optional) 2 tablespoons lime juice, (approximately 1 small lime)
2 tablespoons sugar
1 tablespoon fish sauce
Place the oil and shallot in a small saucepan and cook over medium high heat until the shallots begin to take on some color and smell sweet/caramelized. Turn off the heat and continue to stir for a few minutes more. **Carryover heat will continue to cook the shallots and they will turn a golden-brown color.** Place all of the ingredients into a bowl and whisk or stir until the sugar dissolves. Set aside. This dressing holds very well in the refrigerator, up to two weeks.
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