Singapore Chilli Salad with Fresh Seafood

Name: Singapore Chilli Salad with Fresh Seafood
Cuisine: singapore
Ingredients: 200g Fresh prawns; 1 cup Shredded cabbage; 1/2 cup Thinly sliced cucumber; 2 tbsp Chopped fresh cilantro; 1 tsp Red chili flakes; 1 tbsp Sliced scallions; 2 tbsp Lime juice; 1 tbsp Olive oil

A recipe from singapore.

🇸🇬 singaporeTraditionalRomantic FoodDrinks

Singapore Chilli Salad with Fresh Seafood

Nutrition (per serving)

470Calories

28 gProtein

38 gCarbs

15 gFat

5 gSugar

1150 mgSalt

Ingredients

200g Fresh prawns
1 cup Shredded cabbage
1/2 cup Thinly sliced cucumber
2 tbsp Chopped fresh cilantro
1 tsp Red chili flakes
1 tbsp Sliced scallions
2 tbsp Lime juice
1 tbsp Olive oil

Method

Heat a non-stick pan over medium heat and add the olive oil, swirling the pan until the oil coats the surface; wait until a faint shimmer appears, about 30 seconds.
Add the prawns to the pan and sauté them for 2 minutes on each side, until they turn pink and opaque, then remove them from the pan and set aside to cool.
In a large mixing bowl, combine the shredded cabbage, sliced cucumber, chopped cilantro, and sliced scallions, tossing gently to distribute the ingredients evenly.
Drizzle the lime juice over the vegetable mixture, then sprinkle the red chili flakes, and add a pinch of salt to taste; gently fold the ingredients together until the salad is evenly seasoned.
Place the cooled prawns on top of the salad, ensuring they are spread out evenly; this will allow the flavors to mingle while keeping the prawns distinct.
Serve the salad immediately, garnishing with a few extra cilantro leaves and a wedge of lime on the side; the salad is best enjoyed fresh and slightly chilled for a crisp, refreshing bite.