Thai prawn salad

Enjoyable Thai prawn salad Recipe

Give barbecue prawns a Thai-style twist for a fabulous summer meal.
Thai prawn salad
Prep Time : 1:10 | Cook Time : 0:06 | Total Time : 1:16 | Serving : 4 person.


  • 1 stick lemon grass, trimmed, thinly sliced

  • 1/2 cup lime juice

  • 2 tablespoons peanut oil

  • 1 1/2 tablespoons palm sugar or brown sugar

  • 2 teaspoons fish sauce

  • 2 small red chillies, deseeded, thinly sliced

  • 1kg green king prawns, peeled (tails intact), deveined

  • 2 Lebanese cucumbers, peeled into long thin strips

  • 2 green onions, thinly sliced diagonally

  • 1/2 cup coriander leaves

  • 1/3 cup mint leaves

  • 1/4 cup roasted peanuts, roughly chopped


  • Step 1

    Place lemon grass, lime juice, oil, sugar, fish sauce and chillies into a large bowl. Whisk until sugar dissolves.

  • Step 2

    Place prawns into a shallow ceramic dish. Reserve 1/4 cup lemon grass mixture. Pour remaining lemon grass mixture over prawns. Toss to coat. Cover. Refrigerate, stirring occasionally, for 1 hour.

  • Step 3

    Heat barbecue plate over high heat until hot. Lightly grease plate. Cook prawns, tossing, for 2 to 3 minutes or until pink. Transfer to a plate. Cover to keep warm.

  • Step 4

    Place cucumber, onions, coriander and mint into a bowl. Pour over reserved lemon grass mixture. Toss to combine. Arrange cucumber salad on serving plates. Top with prawns and peanuts. Serve.

User Review
0 (0 votes)