Ingredients:

  • 1 lb raw prawns, peeled and deveined
  • 1 tbsp neutral oil
  • 1/2 tsp kosher salt
  • 1/4 tsp cracked black pepper
  • 3 tbsp fresh lime juice
  • 1 tbsp rice vinegar
  • 1 tbsp honey
  • 1 tsp soy sauce
  • 1 tsp freshly grated ginger
  • 1 clove garlic, minced
  • 4 cups mixed baby greens
  • 1 cup cucumber, thinly sliced into half-moons
  • 1/2 cup red onion, thinly shaved
  • 1/4 cup fresh cilantro, torn
  • 2 tbsp toasted sesame seeds

Instructions:

  1. Wash and dry the mixed baby greens thoroughly. Combine the greens, sliced cucumber, and shaved red onion in a large mixing bowl, then put it in the fridge to keep everything crisp.
  2. Pat the prawns completely dry with paper towels. Note: Wet prawns steam instead of searing. Season them with kosher salt and cracked black pepper.
  3. Heat neutral oil in your skillet over medium-high heat until it shimmers. Add prawns in a single layer. Note: Work in batches if the pan is crowded.
  4. Sear for 2 minutes per side until they turn opaque and pink. Use a thermometer to ensure they reach an internal temperature of 145°F (63°C). Remove them from the pan immediately.
  5. Whisk the lime juice, rice vinegar, honey, soy sauce, grated ginger, and minced garlic in a small bowl. Stir until the honey dissolves and the dressing looks glossy.
  6. Pour the Refreshing Prawn Umai Salad Dressing over the chilled vegetables. Toss gently to coat every leaf.
  7. Add the warm prawns and torn cilantro to the bowl.
  8. Fold the mixture lightly to combine. Sprinkle with toasted sesame seeds and serve right away.