Flourish Health & Wellbeing Magazine - Dec23 - Flipbook - Page 41
1. Prep Ingredients
Crush or 昀椀nely chop the garlic. Peel
and 昀椀nely grate the ginger. Shred
the carrots using julienne peeler
or coarsely grate with a box grater.
Halve the cucumbers lengthwise,
then thinly slice on an angle. Finely
chop the coriander, keeping the
leaves and stems separate. Thinly
shred the cabbage with a sharp knife
or mandoline.
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2. Marinate prawns
Combine the garlic, ginger, coriander
stems, 2 tsp soy sauce and 1 tsp
honey in a large bowl. Add the prawns
and toss to coat.
3. Make slaw dressing
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Finely grate the zest of half the lime*,
then juice the half. Combine the aioli,
sambal oelek, lime zest, 2 tsp lime
juice and 1 tbs cold water in a bowl,
then season with salt and pepper.
4. Toast coconut
Put the coconut in a cold medium
frypan over medium heat. Toast,
tossing, for 2-3 mins un琀椀l evenly
golden. Remove from the pan.
5. Cook prawns
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Heat 2 tsp oil in the same pan over
high heat. Cook the prawns, s琀椀rring,
for 2-3 mins un琀椀l just cooked
through. Remove from the pan.
6. Get ready to serve
Put the carrot, cucumber, coriander
leaves, cabbage and half the dressing
in a large bowl, season with salt and
pepper, then gently toss to combine.
Divide the slaw and prawns among
plates. Drizzle with the remaining
dressing and sca琀琀er with the toasted
coconut to serve.