| Thai White Peach Dressing: |
| • | 1 cup The Perfect Purée White Peach Puree, thawed |
| • | 4 limes, juiced |
| • | 3 tbsp. fish sauce |
| • | 1/2 bunch cilantro, chopped |
| • | 1/2 cup corn oil |
| • | 1/4 tsp. chile paste |
| • | Salt and pepper, to taste |
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| Method: |
| 1. | In a blender combine the White Peach puree with the lime juice, fish sauce, and cilantro. |
| 2. | With the blender on low slowly pour in the 1/2 cup of corn oil while blending |
| 3. | Season with chili paste, salt and pepper. |
| 4. | Remove from the blender, hold refrigerated. |
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| Prawn Salad: |
| • | 24 white gulf shrimp, poached, peeled, and halved |
| • | 2 English cucumber, cut into quarters, then julienne |
| • | 2 butter or chicory lettuce |
| • | 1 red pepper, julienne |
| • | 2 avocados, sliced |
| • | 1/2 bunch cilantro, sprigs |
| • | 1/2 cup roasted peanuts, crushed |
| |
| Method: |
| 1. | In a bowl mix the prawns with 1 cup of the white peach dressing. Marinate for a minimum of 20 minutes. |
| 2. | In a bowl mix the butter lettuce with 1/4 cup of the White Peach dressing. |
| 3. | Divide lettuce between 8 plates. |
| 4. | In a bowl combine the cucumber and red pepper. Gently toss with 1/4 cup of the dressing. |
| 5. | Divide the mixture among the 8 plates topping the lettuce. |
| 6. | In a bowl gently toss the avocado slices with 1/2 cup of the dressing. |
| 7. | Divide the avocado slices among the 8 plates topping the lettuce. |
| 8. | Place 3 prawns on the top of each plate. Season with salt and pepper. |
| 9. | Top with cilantro sprigs and roasted peanuts. Serve. |
