• 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.


For more information and recipes from this series, click on the following link

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