Executive Chef of Noosa Boathouse, Shane Bailey has a passion for local produce and is a huge supporter of local farmers and of all things Queensland. You'll love this delicious salad made using the region's renowned Mooloolaba prawns. It's light, tasty and is sure to become a summer favourite. Enjoy!
20 x Mooloolaba green prawn cutlets
1 x green mango
½ a green paw paw
1 x bunch of coriander
1 x bunch of mint
Fresh lime leaves
60g blanched peanuts
150g vegetable oil
Banana leaves to serve
100 ml rice wine vinegar
50 ml fish sauce
20g cane juice mollaseses or palm sugar
Juice from 1 ½ limes
1-2 mild red chilli
2 cloves organic garlic
10g fresh young ginger
Combine all ingredients in a blender and mix for 3-5 minutes. Season and check dressing for balance.
Boil peanuts for 30 minutes then strain and dry. Whilst they are boiling, peel and thinly slice (julienne style) the green mango and the green paw paw.
Slice the fresh lime leaves into tiny cubes then pick and wash herbs and combine all ingredients in a bowl.
Take the dry peanuts and fry in oil until they start to colour then drain and chop roughly when cool. Peel and de-vein the prawns and season with pepper then cook in a medium to hot pan (alternatively on the bbq) until translucent.
Combine the salad with the cooked prawns, dress and present salad on banana leaves. Sprinkle with chopped peanuts to finish.