The following guest blog post is by Bill Granger, from his book – Bill’s Everyday Asian.
These salad recipes are simple, delicious and what’s more…salads take very little POWER to make. Perfect for you to try this month while our 1MW SAVE Program focuses on reducing energy use! You can SAVE power in the kitchen too!
Thanks a million Bill for sharing these with us…
Prawn & Mango Salad
This is as simple as an Asian salad can get – you almost feel like you’re cheating, there’s so little work involved. I made a version using crab instead of prawns for a friend’s wedding on a boat in Sydney Harbour once, so whenever I make it now it brings back happy memories.
- 1 small butter lettuce, torn
- 750g cooked prawns, peeled and de-veined
- 1 mango, peeled, stoned and sliced
- 1 avocado, peeled, stoned and roughly chopped
- 1 small red onion, finely sliced
- large handful coriander leaves
- 3 tablespoons sweet chilli sauce (see page 15)
- 2 tablespoons lime juice
- 1 tablespoon sesame oil
Arrange the lettuce, prawns, mango, avocado, red onion
and coriander leaves on a plate. Whisk together the sweet chilli
sauce, lime juice and sesame oil and dress the salad.
Crisp salmon, lychee, coriander & chilli salad
I love the way the salmon in this salad becomes crisp and caramelised on the outside while it’s fall-apart soft inside. The oily richness of the fish holds up well to pretty much all Asian flavours and if you’re not a fan of lychees (I actually have a weakness for the syrupy-sweet tinned type), you can always use pink grapefruit segments instead.
- 4 tablespoons fish sauce
- 3 teaspoons caster sugar
- 4 skinless salmon fillets (about 180g each)
- 2 tablespoons light flavoured oil
- 300g sugar snap peas
- 1 Lebanese cucumber, thinly sliced
- 20 lychees, peeled, pipped and torn in half,
- or 565g tin, drained
- handful coriander leaves
- handful basil leaves
- 2 red chillies, de-seeded and julienned
- 1/2 red onion, thinly sliced into rounds
- 2 tablespoons lime juice
- 2 tablespoons fish sauce, extra
Prepare a marinade for the salmon by combining the fish sauce
and 2 teaspoons of the sugar. Place the salmon in the marinade
and refrigerate for 10 minutes.
Heat the oil in a large frying pan over medium–high heat and
cook the salmon for 1 minute on each of the four sides. Set aside
Blanch the sugar snap peas in boiling water for 30 seconds,
drain and refresh under cold water. Combine with the cucumber,
lychees, coriander, basil, chilli and onion in a serving bowl.
Break up the salmon and scatter over the top.
Mix together the lime juice, extra fish sauce and the remaining
sugar. Pour over the salad and toss gently to serve.
About the Author: Bill Granger is a self-taught cook whose easygoing and joyful approach to cooking is an essential element in his enduring popularity.
Born in Melbourne into a family of butchers and bakers, Bill moved to Sydney when he was nineteen. As an art student with a passion for food, he worked part-time as a waiter and gradually his focus shifted from the easel to the kitchen. In 1993, at just 22 years old, he opened the original bills in the Sydney suburb of Darlinghurst, followed by another in Surry Hills in 1996 and then Woollahra in 2005. All have become firm favourites with both locals and tourists alike.