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Thai Green Prawn Salad


  • 300g raw prawn tails

  • 2 tbsp thai green curry paste

  • 1 cucumber

  • 100g raw peanuts

  • 2 red chillies finely sliced

  • 1 carrot peeled and shredded

  • ½ cup mint leaves, torn

  • ½ cup basil leaves, torn

  • ½ cup flat leaf parsley, torn

  • 6 spring onions, finely chopped

  • ¼ shredded iceberg lettuce

  • ½ spanish onion finely sliced

  • 1 tsp caster sugar

  • 1 tbsp fish sauce

  • 3 tbsp white balsamic vinegar

  • splash of sesame oil


  • 1.

    Toss the raw prawns in the curry paste and allow to marinate for at least 1 hour.

  • 2.

    Slide the raw peanuts into an oven pre-heated to 180 degrees for 10 -15 minutes then allow to cool before crushing in the mortar and pestle.

  • 3.

    In a large bowl toss together the chilli, carrot, spring onion, lettuce and all the herbs.

  • 4.

    Heat a wok and very quickly toss the prawns until they just turn pink, turn off the heat and leave for 2 minutes while you make the dressing.

  • 5.

    Combine the sugar, fish sauce, vinegar and sesame oil in a bowl then add the sliced Spanish onion and squeeze together.

  • 6.

    Toss the warm prawns through your salad mix, sprinkle with crushed roast peanuts and pour over the dressing.


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