Samphire salad with jasmine rice, green asparagus and lemongrass prawn skewers

Main, serves 2

Light, fresh and salty flavours, accentuated by Lowlander White Ale.
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Ingredients

  • 1 tbsp lime juice
  • 1 tsp lime zest
  • 2 tsp rice vinegar
  • 1 tsp Dijon mustard
  • 2 tsp fresh ginger, grated
  • 1 tsp palm sugar
  • 3 tbsp neutral oil (e.g. sunflower oil)
  • 8 tiger prawns
  • 2 stalks lemongrass, rinsed and dried
  • A dash of Lowlander White Ale
  • 150 gr jasmine rice, uncooked
  • 80 gr samphire, blanched and cold rinsed
  • 50 gr of green asparagus, blanched and cold rinsed
  • 50 g of soybeans, blanched and cold rinsed
  • 2 spring onions, in rings
  • 4 radishes, in thin slices
  • 4 sprigs of dill, leaves only (plus some extra to garnish)
  • 4 lime wedges

This is how you make it:

  1. Cook the rice as indicated on the packaging and keep warm.
  2. For the dressing, whisk lime juice and zest, rice vinegar, mustard, ginger, sugar and oil in a bowl.
  3. Thread 4 prawns onto each lemongrass stalk and bake in hot oil for 3 minutes.
  4. Deglaze with a dash of Lowlander White Ale and 1 tablespoon of the dressing. Season to taste with salt and pepper.
  5. Gently mix the rice with the samphire, asparagus, soybeans, spring onions, radish, dill and some dressing and season to taste with salt and pepper.
  6. Divide the salad and skewers over two plates and spoon the dressing over the prawns.
  7. Garnish with some dill and the lime wedges.

Best enjoyed with a Lowlander White Ale