Chilli Tiger Prawns and Pear Salad with Soy Ginger Dressing

Prawns:
Fresh Queensland Tiger Prawns
Two Large Red Chillies
Palm Sugar
Soy Sauce
Sesame Oil
Olive Oil

Salad:
Bosc Pears
Baby Spinach
Thinly Sliced Parmesan Cheese
Butter

Dressing:
Shredded Ginger
Soy Sauce
Palm Sugar
Olive Oil

Blend Chillies, Palm Sugar, Soy Sauce with a slash of sesame oil and olive oil. Marinate prawns in mixture for one hour. Grille or Barbeque.

Peal pear and cut into halves. Remove seeds and place in oven with some butter at 180degC for 20 minutes. Remove a slice into thin strips.

Mix Prawns, salad ingredients and dressing in bowl and serve.

Score: 2 Chefs

The ginger dressing gave the salad a sweet flavour and worked really well with the baby spinach, pears and parmesan. The prawns didn’t really complement the salad, as the combination of pears and chilli was a little strange. Next time I might try ginger instead of chilli for the prawns.