Garlic Prawn Salad

clock 30 minutes + 5 minutes bowl Serves 4


  • 1 red chilli, seeded, finely sliced
  • 1/4 cup fish sauce
  • 1/4 cup fresh lime juice
  • 2 Tbsp sesame oil
  • 3 Tbsp peanut oil
  • 2 cloves garlic, chopped
  • 300-400g raw peeled prawns, thawed
  • 2 handfuls baby salad greens
  • 1/2 cucumber, peeled and cut into chunks
  • 1 cup cherry tomatoes, halved
  • 1/2 paw paw or 1 whole mango peeled, seeded, cut into chunks
  • fresh produce mangos tommy atkins, each
  • 2 spring onions, thinly sliced
  • 1/2 cup coarsely chopped roasted unsalted peanuts
  • 1/2 cup coriander leaves
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  • 1. Put the chilli, fish sauce, lime juice, sesame oil and sugar in a small bowl and mix until the sugar is dissolved. Set aside.

  • 2. Heat peanut oil in a frying pan. Add the garlic and prawns and fry until the prawns are cooked. Remove from heat.

  • 3. Put the salad greens, cucumber, tomatoes, pawpaw (or mango) and spring onions onto a serving platter and sprinkle the hot prawns on top.

  • 4. Drizzle the dressing over the salad. Sprinkle with peanuts and coriander to serve

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