Thai White Peach Dressing and Prawn Salad

8 portions

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
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.
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
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.