- 20 Fresh Tiger Prawns
- 500ml Sweet Chilli Sauce
- 1tbsp Fine Diced Garlic
- 1tbsp Fine Diced Ginger
- 1/2 bunch Coriander roughly Chopped
- 6 Vietnamese Mint Leaves Roughly Chopped
- 1/2 Lime
- 80g Butter
- 4 bunches Bok Choy Chopped into 3rds
- 4 Huon Salmon Cutlets
For the Sweet Chilli Prawns
In a saucepan add the garlic and ginger with a splash of oil and sweat, add the sweet chilli sauce and juice from the lime bring to heat. Meanwhile bring a pot of water to the boil and add the prawns, cook for about 3 minutes depending on size, strain and add to the sweet chilli sauce. Add the Chopped Coriander and Vietnamese Mint, season and this is ready to pour over the fish.
Preheat oven to 180c. Lay the salmon cutlets out on tray lined with baking paper, season and place 20g butter on each piece, bake for about 6-7 minutes. Meanwhile bring a stir-fry pan to heat till almost smoking, add the Bok Choy and stir-fry for 2-3 minutes till soft yet nice and crispy, season in pan. Divide the Bok Choy between 4 bowls, place a Salmon Cutlet on each, divide the prawns between each plate and cover with as much sauce as you like.