| Thai White Peach Dressing: |
| • |
1 cup The Perfect Purée White Peach Puree, thawed |
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4 limes, juiced |
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3 tbsp. fish sauce |
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1/2 bunch cilantro, chopped |
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1/2 cup corn oil |
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1/4 tsp. chile paste |
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Salt and pepper, to taste |
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| Method: |
| 1. |
In a blender combine the White Peach puree with the lime juice, fish sauce, and cilantro. |
| 2. |
With the blender on low slowly pour in the 1/2 cup of corn oil while blending |
| 3. |
Season with chili paste, salt and pepper. |
| 4. |
Remove from the blender, hold refrigerated. |
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| Prawn Salad: |
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24 white gulf shrimp, poached, peeled, and halved |
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2 English cucumber, cut into quarters, then julienne |
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2 butter or chicory lettuce |
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1 red pepper, julienne |
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2 avocados, sliced |
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1/2 bunch cilantro, sprigs |
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1/2 cup roasted peanuts, crushed |
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| Method: |
| 1. |
In a bowl mix the prawns with 1 cup of the white peach dressing. Marinate for a minimum of 20 minutes. |
| 2. |
In a bowl mix the butter lettuce with 1/4 cup of the White Peach dressing. |
| 3. |
Divide lettuce between 8 plates. |
| 4. |
In a bowl combine the cucumber and red pepper. Gently toss with 1/4 cup of the dressing. |
| 5. |
Divide the mixture among the 8 plates topping the lettuce. |
| 6. |
In a bowl gently toss the avocado slices with 1/2 cup of the dressing. |
| 7. |
Divide the avocado slices among the 8 plates topping the lettuce. |
| 8. |
Place 3 prawns on the top of each plate. Season with salt and pepper. |
| 9. |
Top with cilantro sprigs and roasted peanuts. Serve. |
