Beach Bar Special

Name: Beach Bar Special
Total time: 25 min
Yield: Serves 2
Cuisine: thai
Ingredients: 2 eggs; 2 tbsp olive oil; 3 tbsp lime juice about 1 lime; 2 tbsp sweet chilli sauce (try Blue Dragon best); 2 spring onions; 1 little gem lettuce; 198g can sweetcorn with peppers, drained; 140g cherry tomatoes halved; 125g pack cooked peeled tiger prawns

5.00 (3)

⏱ 25 mins 🍽 Serves 2 🌶 thai ✅ Easy 🏷 Side dish

This colourful salad brings a taste of the tropics to your table. It combines cooked tiger prawns, sliced boiled eggs, and crisp lettuce with sweetcorn and cherry tomatoes. The whole dish is finished with a zesty homemade dressing of sweet chilli sauce, lime juice, and spring onions. It's an ideal choice for a light lunch or as part of a buffet spread, offering fresh flavours reminiscent of a seaside holiday.

Ingredients

2 eggs
2 tbsp olive oil
3 tbsp lime juice about 1 lime
2 tbsp sweet chilli sauce (try Blue Dragon best)
2 spring onions
1 little gem lettuce
198g can sweetcorn with peppers, drained
140g cherry tomatoes halved
125g pack cooked peeled tiger prawns

Method

Place a small pan of water on to boil. Carefully add the eggs and cook them for 8 minutes. Once done, transfer them to a bowl of cold water.
Prepare the dressing by combining the olive oil, lime juice and sweet chilli sauce in a small bowl, whisking them together. Slice the spring onions finely on an angle and stir them into the dressing.
Peel the boiled eggs and cut them into rounds. Separate the lettuce leaves and arrange them on two plates. Top with the drained sweetcorn, then add the halved cherry tomatoes. Arrange the prawns and egg slices over the top, then generously pour over the prepared dressing.

Nutrition (per serving)

Calories383 kcal

Fat20 g

Saturates4 g

Carbs28 g

Sugars7 g

Fibre3 g

Protein25 g

Sodium1728 mg

Salt4 g

Recipe details

Skill levelEasy

CategorySide dish

Cuisinethai