I adapted this recipe from Skinny Taste (being a 'skinny' blog I don't understand why she didn't use nonfat plain yogurt instead of mayo). A big tub of cornstarch wasn't really on my shopping list so I thought I could try subbing it for something else - which didn't work very well. I used Panko because it was the only thing in our cupboard. Use the cornstarch.
This recipe is delicious. I can't wait to make it again.
What you need:
- 1 lb large peeled, deveined prawns
- 1 cup chopped peanuts
- 1 cup plain nonfat yogurt
- 3 tbsp Thai Sweet Red Chili Sauce
- 1 tsp Sriracha
(to taste)
- 2 tsp cornstarch
- 1 tsp olive oil
- 3 cups shredded ice berg lettuce
- 1 cup shredded purple cabbage
- 4 tbsp chopped scallions
- a large skillet
What you do:
- combine nonfat plain yogurt, chili sauce and Sriracha
- combine shredded lettuce and cabbage
- coat prawns with cornstarch and blend
- heat skillet and add oil when skillet is hot
- toss in prawns and chopped peanuts and cook for about three minutes
- remove from heat and combine prawns with the chili and Sriracha sauce
- spoon over shredded lettuce and cabbage
serve with a Phillips Hop Circle IPA