Indian Prawn Salad
Prep
20 mins
Cook
15 mins
Servings
4
Difficulty
Easy
A vibrant and flavorful salad perfect for a quick lunch or dinner
Ella x
Ingredients
- 200 gprawns(fresh)
- 1red onion
- 1 kgcucumber(peeled and grated)
- 237 mlmint leaves(chopped)
- 237 mlcoriander leaves(chopped)
- 100 mlyogurt(plain)
- 50 mllemon juice(freshly squeezed)
- 20 gghee(melted)
- 1garam masala(sprinkled)
- 1chili powder(sprinkled)
- 1 gsalt(to taste)
- 1 gcumin seeds(toasted)
- 1chopped cilantro(for garnish)
Instructions
- 1
Rinse the prawns under cold water and drain them on paper towels.
Tip: Pat the prawns dry with paper towels before using.
- 2
In a blender or food processor, blend the mint leaves, coriander leaves, yogurt, lemon juice, and ghee until smooth.
Tip: Adjust the amount of yogurt to your desired consistency.
- 3
In a large bowl, combine the blended mixture, chopped cucumber, salt, garam masala, and chili powder.
Tip: Mix well to combine all the ingredients.
- 4
Add the prawns to the bowl and toss gently to coat with the marinade.
Tip: Be gentle to avoid breaking the prawns.
- 5
Let the salad sit at room temperature for 5 minutes to allow the flavors to meld.
Tip: Adjust the amount of lemon juice to your desired flavor.
- 6
Just before serving, sprinkle the toasted cumin seeds and chopped cilantro over the salad.
Tip: Garnish with fresh cilantro leaves for a pop of color.
- 7
Serve immediately and enjoy!
Tip: Best served fresh, but can be refrigerated for up to 2 hours before serving.
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