Back to Recipe Menu

Thai prawn salad

Method

  • Place the fish sauce, oil, chilli paste, garlic, lime juice and sugar in a bowl. Whisk well and taste for seasoning.
  • Then, in a large bowl, place the red onion, cucumber, tomatoes, spring onion, beanshoots and avocado. Add the prawns, mint and coriander with dressing to taste and gently toss.
  • To serve, mound the salad into individual bowls and spoon a little more dressing over the top and around.

Ingredients

  • 2 tbsp Asian fish sauce
  • 3 tbsp vegetable oil
  • ½ tspn chilli paste
  • 1 garlic clove, crushed
  • juice of 3-4 limes
  • 1 tspn shaved palm sugar (or soft brown sugar)
  • ½ small red onion, finely sliced
  • ¼ continental (telegraph) cucumber, halved lengthways & sliced
  • ½ punnet cherry tomatoes, quartered
  • 3 spring (green) onions, sliced
  • a good handful of beanshoots
  • ½-1 avocado, diced
  • 16 shelled, cooked prawns
  • 1-2 tbsp each mint & coriander leaves, torn

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

Conversion Tool

  • More handy conversions
    1 stick125 gm
    a dashless 1/8 tspn
    4 tspn1 tbsp
    3 tbsp1/4 cup
    1 cup250 ml
    4 cups1 litre
    3 tbsp1/2 cup
    1 lb450 gm