Ingredients
Salad
2 pears, cored and sliced
1 avocado, diced
½ lime
300 g cooked shelled prawns, chopped into chunks
½ cup each chopped mint, Thai Basil and fresh coriander
2 spring onion, sliced
100 g glass noodles, soaked or cooked according to directions
Ginger Vinaigerette
1 tbsp lime juice
1 tbsp olive or vegetable oil
1 tsp fish sauce
Few drops sesame oil
1 tsp finely grated ginger
12 tsp sweet chili sauce, to taste
2 tsp sesame seeds
Method
1
Place the pear and avocado in bowl and cover with lime juice to prevent browning
2
Place all the remaining salad ingredients in a large bowl, and just before serving, add the pears and avocado
3
To make the dressing, combine all ingredients except the sesame seeds and whisk well. Taste and season with salt, or add more chili sauce if desired
4
In a small pan toast the sesame seeds until just starting to become golden. Remove from heat and add the remaining vinaigrette ingredients. Allow to cool a few minutes then toss through the salad
Ingredients
Salad
2 pears, cored and sliced
1 avocado, diced
½ lime
300 g cooked shelled prawns, chopped into chunks
½ cup each chopped mint, Thai Basil and fresh coriander
2 spring onion, sliced
100 g glass noodles, soaked or cooked according to directions
Ginger Vinaigerette
1 tbsp lime juice
1 tbsp olive or vegetable oil
1 tsp fish sauce
Few drops sesame oil
1 tsp finely grated ginger
12 tsp sweet chili sauce, to taste
2 tsp sesame seeds
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