Griddled prawn Thai salad with a peanut dressing recipe
A fresh and fragrant Thai salad packed full of prawns and crunchy veg, then drizzled in a coconut peanut dressing.
Ingredients
- 12 large prawns (shelled but tail on)
- 0.5 red onion
- 2 carrots (peeled)
- 0.5 head white (or red) cabbage
- 0.5 cucumber (cut lengthways with seeds scraped out)
- 1 bunch coriander
- 1 large red chilli finely sliced
- 50 ml Thai fish sauce
- 3 tbsp palm sugar (or use soft brown sugar if you don't have this)
- 2 limes (juiced)
- 50 ml oyster sauce
- 2 garlic cloves, crushed or very finely chopped
- 12 large prawns (shelled but tail on)
- 0.5 red onion
- 2 carrots (peeled)
- 0.5 head white (or red) cabbage
- 0.5 cucumber (cut lengthways with seeds scraped out)
- 1 bunch coriander
- 1 large red chilli finely sliced
- 1.8 fl oz Thai fish sauce
- 3 tbsp palm sugar (or use soft brown sugar if you don't have this)
- 2 limes (juiced)
- 1.8 fl oz oyster sauce
- 2 garlic cloves, crushed or very finely chopped
- 12 large prawns (shelled but tail on)
- 0.5 red onion
- 2 carrots (peeled)
- 0.5 head white (or red) cabbage
- 0.5 cucumber (cut lengthways with seeds scraped out)
- 1 bunch coriander
- 1 large red chilli finely sliced
- 0.2 cup Thai fish sauce
- 3 tbsp palm sugar (or use soft brown sugar if you don't have this)
- 2 limes (juiced)
- 0.2 cup oyster sauce
- 2 garlic cloves, crushed or very finely chopped
- 50 ml coconut milk
- 0.5 tsp Thai red curry paste
- 2 tbsp creamy peanut butter
- 1 pinch salt
- 1 tbsp cider vinegar
- 4 tbsp water
- 1 handful of roasted peanuts (roughly chopped)
- 3 twists of black pepper
- 1.8 fl oz coconut milk
- 0.5 tsp Thai red curry paste
- 2 tbsp creamy peanut butter
- 1 pinch salt
- 1 tbsp cider vinegar
- 4 tbsp water
- 1 handful of roasted peanuts (roughly chopped)
- 3 twists of black pepper
- 0.2 cup coconut milk
- 0.5 tsp Thai red curry paste
- 2 tbsp creamy peanut butter
- 1 pinch salt
- 1 tbsp cider vinegar
- 4 tbsp water
- 1 handful of roasted peanuts (roughly chopped)
- 3 twists of black pepper
Details
- Cuisine: Thai
- Recipe Type: Salad
- Difficulty: Easy
- Preparation Time: 30 mins
- Cooking Time: 5 mins
- Serves: 2
Step-by-step
- For the peanut dressing: put all ingredients (except the peanuts) into a small saucepan and bring to a simmer over a low heat while stirring. Simmer for 2-3 minutes over low heat.
- Allow the sauce cool down to room temperature and drizzle over the salad.
- For the salad: start by marinating the prawns. Mix the oyster sauce, garlic and half the palm sugar in a bowl and mix in the prawns. Allow to marinate in the fridge for at least a couple of hours.
- Make the dressing for the salad by mixing together the fish sauce, the other half of the palm sugar and the lime juice.
- Shred the cabbage and carrot and grate the onion and cucumber. Stir through the fish sauce dressing and set aside in a bowl.
- Rough chop the fresh coriander and mix through the vegetables but leave some whole leaves aside to garnish. Finely slice the red chilli - it is entirely up to you whether you remove the seeds of the chilli or not - mix this with your other prepared vegetables.
- To cook the prawns, heat a griddle pan and brush lightly with vegetable oil. When hot, place the prawns on the griddle and cook for about 90 seconds each side or until cooked though.
- To assemble the salad, arrange the prawns on the mixed vegetables, drizzle over the peanut dressing and scatter the whole coriander leaves and the peanuts over the top. You can also add some blanched glass or rice noodles to make this a more substantial dish.
Recipe provided by Tefal Fresh Express. To make this recipe even easier, shred, slice and grate the vegetables using the Tefal Fresh Express (www.tefalfreshexpress.co.uk).
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