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Saturday, May 16, 2009

Sweet Pea salad with Chili Lime tiger prawns and garlic/lime baby potatoes

salad adapted from this recipe
we always make extra for leftovers. There is plenty of extra salad dressing here, will keep well for 4 days in fridge. Prawns are big, 10 of them could easily serve 3 or even 4 people.

Sweet Pea Salad with Chili Lime Shrimp-
10 Tiger prawns
6 bamboo skewers soaked in water for 1 hour

Shrimp Marinade-
2 limes - the juice of
1 Tbsp. Rice wine vinegar
2 Tbsp. sucanat
1/4 cilantro, chopped
1 tsp. hot red chilli, finely chopped
1/4 cup peanut oil

Sweet Pea Salad-
2 cups sugar peas, washed
1 1/3 cups mixed baby greens, washed and dried
1/2 red bell pepper, sliced thin
1/2 yellow pepper sliced thin

1 Tbsp. ginger, peeled and minced
2 large shallots, minced
1/4 cup Rice wine vinegar
1 Tbsp. honey
1/2 cup extra virgin Olive oil
2 limes, juice of
1 Tbsp. tamari soy sauce
1 Tbsp. sesame oil
1 tsp. red pepper flakes
salt and pepper to taste
1/2 Tbsp. toasted sesame seeds

1. combine marinade ingredients for prawns. Place prawns in a lidded container, pour marinade over prawns, seal and refrigerate for 30 minutes
2. Preheat barbecue to high and oil grill
3. remove prawns from marinade, discard the used marinade and place 3 prawns on doubled up skewers
4. season with salt and pepper
5. oil the grill and barbecue the prawns for about 1 1/2 minutes per side (or until cooked through)
6. serve with Sweet Pea Salad (see directions below) and garlic/lime baby potatoes (see below)

Sweet Pea salad directions-
1. place sweet peas, baby greens and peppers in a large bowl
1. combine ginger, shallots, vinegar, honey, olive oil, lime juice, red pepper flakes and tamari soy sauce in a bowl.
2. whisk vigorously while slowly adding the sesame oil.
3. salt and pepper to taste
4. pour two Tbsp. dressing (or to taste) over salad ingredients, sprinkle toasted sesame seeds on top and serve with Chili Lime prawns

Garlic/ Lime baby potatoes (you will want to make these before you barbecue the prawns, they will stay nice and hot in the foil packet)

1 lb. organic baby potatoes
1 large organic carrot, sliced
1/2 red onion, chopped
3. Tbsp. extra virgin olive oil
salt and pepper to taste
dash of cayenne pepper
1 lime, juice of
3 cloves of garlic, pressed

1.Partially cook potatoes on high for 5 minutes in microwave, or partially boil them.
2. combine all the ingredients together in a bowl. lay out a large piece of foil and spoon the potato mixture into the foil. wrap tightly to form a packet.
3.Barbecue on high for about 15 minutes( or until cooked through and browned). turning frequently.


  1. awesome! i love licence to grill. thanks for the reminder that it's finally bbq season!

  2. wow yum! can't wait to try this one too

  3. Wow!! what a great recipe!! The combination is truly fascinating. sweet pea salad with chili lime tiger prawns and garlic/lime baby potatoes all are nutritious and good for health. So a threesome combination is likely to be tasty and healthy alike. thank you for shearing your post.


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