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Prawn, cucumber, peanut & banana blossom salad


  • Whisk the chillies, water, fish sauce and lime juice with the palm sugar until dissolved.
  • Then pour the dressing over the cucumbers and red onion. Toss well and set aside.
  • Prepare the banana blossoms by discarding the purple leaves and pale yellow buds, leaving the pale yellow cores. Then slice lengthways into 4 and briefly blanch to get rid of the bitterness (or soak in cold water for 1 hour). Finely slice and set aside.
  • Mix the oil with the ginger. Then paint the prawns with this and grill them until they change colour, turning once and brushing with more ginger oil as you do so. 
  • Toss the coriander and peanuts with the cucumber mixture and put in a large serving bowl. Then top with the banana blossoms and a little of the liquid, the prawns with a little of the ginger oil, and some of the liquid from the cucumbers.


  • 2 small red chillies, seeded & finely sliced
  • 3 tbsp cold water
  • 3 tbsp Asian fish sauce
  • 3 tbsp fresh lime juice
  • 2 tbsp shaved palm sugar (or soft brown sugar)
  • 2 telegraph (continental) cucumbers, sliced & then halved
  • ½ red onion, sliced
  • 1-2 banana blossoms
  • 12 raw prawns, deveined
  • ¼ cup peanut (or vegetable) oil
  • a knob of ginger, grated
  • a good handful of fresh coriander leaves
  • 2 handfuls raw unsalted peanuts, pan roasted

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.

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