3 cups shredded Romaine lettuce
2 cups shredded purple cabbage
2 scallions, thinly sliced (white and green parts)
1 medium cucumber, thinly sliced into batons
1/3 cup sliced almonds, toasted
3 tbsp Yeo’s Pure Sesame Oil
1/4 cup seasoned rice wine vinegar
1/4 cup vegetable oil
- De-shell the prawns. Boil in hot water until done and cut open half.
- Mix all the seasonings into salad sauce.
- In a big bowl, mix half of the salad with half of the chilli sauce with garlic together. Set the prawns on a plate and spoon the green next to it. Serve freshly.