Garden Salad

Preparation and Cooking Time : 30 minutes
Serves : 8 persons

Ingredients

~ 300 gm shelled prawns, leave tails intact

(A)

~ ¾ teaspoon MAGGI® Ikan Bilis Stock Granules
~ ¼ teaspoon sugar
~ ¼ teaspoon pepper
~ 1 tablespoon oil

(B)

~ 300 gm cauliflower, cut into flowerets & parboiled
~ 200 gm zucchini, cut into cubes
~ 200 gm chick peas (tin)
~ 200 gm tomatoes, cut into cubes
~ 200 gm pineapples (tin), cut into cubes
~ 100 gm carrots, cut into cubes & parboiled
~ 100 gm raisins

(Dressing)

~ 300 ml NESTLE® Natural Yogurt
~ 6 tablespoons MAGGI® Tomato Ketchup
~ 3 tablespoons creamy peanut butter
~ 2 tablespoons MAGGI® Chilli Sauce
~ 1 teaspoon MAGGI® Ikan Bilis Stock Granules
~ ½ teaspoon sugar or to taste
~ ½ teaspoon pepper or to taste

Cooking Steps

Marinate prawns with A ingredients for 10 minutes.

Stir-fry prawns in hot oil until well done.

Toss prawns and B ingredients with dressing.

Leave to chill for 1 hour if desired.