Ingredients
14 total- 2 tbsp of olive oil, plus extra for frying
- 4 garlic cloves, finely chopped
- 1 red chilli, finely chopped
- 2.5 limes, juiced
- 300 g of raw peeled king prawns
- 1 tbsp of honey
- 1 tsp of ginger, grated
- 1 tbsp of light soy sauce
- 160 g of watercress
- 8 radishes, finely sliced into circles
- 12 cherry tomatoes, quartered
- 1 avocado, sliced
- 40 g of salad croutons
- 1 tsp of chilli flakes
Method
4 stepsStep 1
Heat a pan over a medium heat, add 1 tbsp of the olive oil and half the garlic, then fry lightly for 2 mins to infuse without burning. Add half the red chilli, season with sea salt and add the juice of 1 lime, then stir in the king prawns. Cook for 6 mins, stirring occasionally, until the prawns turn fully pink and opaque, then set aside.
Step 2
For the dressing, add the remaining 1 tbsp olive oil, the juice of 1½ limes, runny honey, the remaining garlic, grated ginger and light soy sauce to a bowl and whisk together well to emulsify into a tangy glaze.
Step 3
In a large bowl, add the watercress, radishes, cherry tomatoes, cooked king prawns and dressing, tossing together well to coat every ingredient evenly.
Step 4
Divide the salad between wide bowls and top with the avocado slices, salad croutons, chilli flakes for extra warmth, and extra lime wedges, if you like.