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Garlic & Prawn Salad - Pg 167

Ingredients

• 6 cooked, peeled prawns
• 1/2 cup peas
• 5 asparagus spears
• 1 teaspoon oil
• 1/4 cup chopped coriander, to serve
• 1 teaspoon fresh cayenne chili, to serve
• Marinade:
• 1 teaspoon garlic, crushed
• 2 teaspoons chopped fresh ginger
• 1 chilli, deseeded, chopped
• 1 teaspoon olive oil
• 1/4 cup freshly chopped parsley

Directions

Mix the prawns with the marinade in a glass bowl. Cover and set aside for a minimum of 15 minutes. You can leave in the refrigerator for a few hours if you like.

Pan-fry the prawns, peas and asparagus in oil over medium heat for 3-4 minutes, or until cooked to your liking.

Serve with the freshly chopped coriander and chili. Delish.