You don’t even need to turn on the stove to make this quick and delicious salad, perfect for summer entertaining.


  • 700g large cooked prawns, peeled and deveined, tails intact

  • ½ long red chilli, halved, seeded, cut into thin strips

  • 2 small cucumbers, halved, seeded and finely sliced

  • ¼ cup mint leaves

  • 1 cup watercress sprigs

  • 2 tablespoons roasted unsalted peanuts, finely chopped

  • Asian Dressing

  • 1 tablespoon fish sauce

  • 1 tablespoon palm sugar

  • 3 tablespoons lime juice

  • 1 tablespoon very finely chopped lemongrass, white part only

  • 2 golden shallots, finely sliced

  • 3 small red chillies, seeded and roughly chopped


  • 1.

    Make the Asian Dressing: combine all ingredients and set aside.

  • 2.

    Add prawns to the dressing. Add the chilli, cucumber, mint, watercress and two-thirds of the peanuts. Gently toss to mix well.

  • 3.

    Arrange on serving plates or a large platter and sprinkle with the remaining peanuts.

  • Notes:

  • 1.

    This recipe can be prepared a few hours in advance.

  • 2.

    Alternative species: Bugs, marron, redclaw, rocklobsters, yabby.


This recipe was provided by Sydney Seafood School

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