Name: Light and Crunchy Bang Bang Prawn Salad Recipe
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 4 servings
Cuisine: Asian
Ingredients: 1 lb raw medium prawns, peeled and deveined; 1 tbsp olive oil; 1/2 tsp garlic powder; 4 cups shredded cabbage coleslaw mix; 1 English cucumber, shaved into ribbons; 1/2 cup non-fat Greek yogurt; 2 tbsp sweet chili sauce; 1 tbsp sriracha; 1 tbsp lime juice; 2 green onions, thinly sliced; 1 tbsp toasted sesame seeds

Pat the prawns dry with a paper towel and toss them in a bowl with olive oil, garlic powder, and a pinch of salt and pepper. Ensure each prawn is evenly coated so they sear beautifully in the pan.

Heat a large non-stick skillet over medium-high heat. Add the seasoned prawns in a single layer and cook for 2 to 3 minutes per side until they turn pink and opaque.

In a small mixing bowl, whisk together the Greek yogurt, sweet chili sauce, sriracha, and lime juice until smooth and creamy. Taste the dressing and adjust the heat with more sriracha if you prefer a spicier kick.

Assemble the salad base by tossing the shredded cabbage and cucumber ribbons together in a large serving bowl. Drizzle half of the prepared spicy yogurt dressing over the greens and toss gently to coat.

Top the dressed greens with the warm seared prawns, then drizzle the remaining dressing over the top. Garnish with sliced green onions and toasted sesame seeds before serving immediately.