Thai Prawn Salad
Prep
20 mins
Cook
25 mins
Servings
6
Difficulty
Easy
There's something magical about this Thai prawn salad that keeps me coming back to it week after week. It's bursting with fresh, vibrant flavors and comes together in just 45 minutes, making it perfect for busy weeknights. The prawns are packed with lean protein and selenium, which is fantastic for your immune system. What I love most is how affordable it is to make, especially when prawns are on sale at your local market. The combination of lime juice, fish sauce, and fresh Thai basil creates this incredible depth of flavor that tastes like you've spent hours in the kitchen, when really it's almost embarrassingly simple. Every time I serve it, people ask for the recipe.
Ella x
Ingredients
- 500prawns
- 200red cabbage
- 150carrots
- 150red bell pepper
- 20thai basil
- 10chili flakes(adds heat)
- 20fish sauce
- 60lime juice
- 20brown sugar
- 20palm sugar
- 100peanuts(crunchy snack)
- 60rice vinegar
- 60olive oil
- 5salt
- 2black pepper
Detail level
Instructions
- 1
Rinse the prawns under cold water, pat them dry with paper towels, and set aside.
- 2
In a blender or food processor, combine chili flakes, brown sugar, palm sugar, fish sauce, and lime juice. Blend until smooth.
- 3
In a large bowl, combine the prawns, red cabbage, carrots, red bell pepper, and Thai basil.
- 4
Pour the dressing over the salad and toss to coat. Cover and refrigerate for at least 30 minutes to allow the flavors to meld.
- 5
Just before serving, sprinkle peanuts over the salad and toss again.
- 6
Season with salt and black pepper to taste. Serve chilled.
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