Thai Prawn Salad



  • 500 grams prawns, peeled and cooked (or cooked and peeled)
  • 1/2 bunch mint, leaves picked
  • 1/2 bunch coriander, leaves picked
  • 3 spring onions (white part only), sliced thinly on angle
  • 2 small shallot, fine sliced thinly lengthwise – break up large clumps
  • 2 tblsn fresh lemon grass, bruised & very finely diced (as tiny as you can)
  • 1 tblsn kaffir lime leaf, core vein removed & very finely diced (as tiny as you can)
  • 1-2 small green chillies (including seeds), medium to fine diced
  • 1-2 small red chillies, seeds removed, medium to fine diced
  • 10 or so baby tomatoes, halved – Optional


  • 1 tbspn fish sauce
  • 1 tbspn grated palm sugar or brown sugar
  • 1 tbspn rice wine vinegar
  • 1 tblsn lemon grass stalk (white part only), smashed a bit and sliced finely (as tiny as you can)
  • 2 tbspn lime juice (juice of 2 fresh lime)
  • 2 tblsn rice powder (gently dry fry white rice in pan. Grind in mortar & pestle to fine powder)
  • baby cos or iceberg lettuce, washed and leaves prepared to be mini “plates”
  • 2-4 tbspn roasted and roughly chopped peanuts – Optional
  • 2 tbspn fried shallots (from Asian grocer)


  • Combine all salad ingredients (except the prawns) in a large serving bowl.
  • Combine all dressing ingredients in a small bowl – stir briskly to combine.
  • Add the prawns to the salad – mix to combine
  • Add dressing to salad – mix to combine.
  • Add the rice powder – Stir well


  • Place piles on the lettuce leaf “plates”
  • Sprinkle with peanuts & fries shallots
  • Serve immediately


  • Serves 4


  • Make as hot as you like by playing with quantities of both green and red chillies.
  • Also feel free to leave the red chillie seeds in for extra hot!!!
  • By putting some of the chillie into the dressing you can alter the “layering” of the chillie heat – take care experimenting with this as a very hot chillie can have more impact in the dressing

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