In the 2 hour class we made an Asian prawn salad with the most amazingly versatile dressing that now I have mastered, want to put on absolutely everything I eat.
We started by prepping the biggest prawns I've ever seen, and with equally as big poopy pipes (sorry!).
Anjali told us that a perfect Jamie dressing must be SSSH...sweet, salty, sharp and hot!
The salad was made with white cabbage, mango, red pepper, cucumber and spring onions.
To serve, we tossed the salad with the dressing, fried the prawns in their marinade for a few minutes each side and ta dahhh!
After, we sat and enjoyed our salad with a glass of wine and chatted to the rest of the class (only 6 of us in total so was really hands on).
Since, I've made some of this dressing and drizzled it over noodles with mange tout and crushed peanuts for a quick and simple work lunch.