Prawn Salad and Kumar's Tandoori
This salad is also very tasty with chicken fillet or pulled chicken.
Prawn and Kumar's Tandoori Salad. This salad is also delicious with chicken breast or pulled chicken.
Preparation
Finely chop 2 heads of little gem and peel the leaves from the third, keeping them whole.
Cut the spring onion into rings and the tomato into wedges.
Fry the prawns. When the prawns are almost done, add 20 grams of Kumar's Curry Paste for Tandoori and fry until the prawns are done.
Mix the yoghurt dressing with the remaining 10 grams of Kumar's Curry Paste for Tandoori.
Arrange the plate by arranging the little gem lettuce leaves around the edges, placing the sliced little gem lettuce in the middle, and then dividing the tomato slices, cucumber cubes, spring onion, and edamame beans over the top.
Divide the fried prawns over the salad and spread the yoghurt Tandoori dressing over the salad.
Ingredients
- 3 little gem
- 6 gamba's (schoongemaakt 16/20)
- 2 lente-ui /bosui
- 1 tomaat
- 80 g komkommerblokjes
- 20 g edamame bonen
- 100 g yoghurt dressing
- 30 g Kumar's Curry Paste for Tandoori
Products used in this recipe
