Prawn & Jackfruit Salad

INGREDIENTS

5 tiger prawn (peeled, tail left on, devained)

20g of jackfruit (sliced)

5g of red chilli (julienned)

5g of been sprouts

6 Thai basil leaves

5g of eschalots (sliced)

10ml of sweet ginger vinegar

 

SERVES: 2

SERVING SUGGESTION
Gorgeous stand alone salad on a hot day, or match with a piece of grilled barramundi for a full meal.

WINE: James Squire Sundowner Beer

METHOD

 All tossed, combined and plated.