Thai Prawn Salad

Name: Thai Prawn Salad
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 6 servings
Ingredients: 500g prawns; 200g red cabbage; 150g carrots; 150g red bell pepper; 20g thai basil; 10g chili flakes; 20ml fish sauce; 60ml lime juice; 20g brown sugar; 20g palm sugar; 100g peanuts; 60ml rice vinegar; 60ml olive oil; 5g salt; 2g black pepper

Prep: 20 minsCook: 25 mins

Prep

20 mins

Cook

25 mins

Servings

Difficulty

Easy

Gluten-FreeEgg-Free

(0)

A refreshing and flavorful salad featuring succulent prawns, crunchy vegetables, and a tangy dressing.

Ella x

Ingredients

Servings:

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

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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