Please create an account
or Log in to subscribe


Subscribe to our RSS feeds Follow us on Twitter Follow us on Facebook Subscribe to our RSS feeds Watch us on Youtube View us on Instagram

Lemongrass King Prawn Salad

Lemongrass King Prawn Salad

Lemongrass King Prawn Salad recipe, brought to you by MiNDFOOD.

Lemongrass King Prawn Salad

Serves 2

Spice I am dressing

50g peeled garlic

15g Thai scud chilli or birdseye chilli

150g palm sugar

150ml fish sauce

200ml lime juice    

25ml pure olive oil


1 handful roasted cashew nuts

12 fresh king prawns, peeled,

deveined, blanched

50g lemongrass, thinly sliced

40g green shallots, thinly sliced

40g spring onions, thinly sliced

1 bunch mint leaves

5g kaffir lime leaves, thinly sliced

extra chilli, thinly sliced, optional

Using a mortar and pestle, pound garlic and chilli until a smooth paste forms. Add palm sugar, fish sauce, lime juice and olive oil; stir well and set aside. Crush half the cashew nuts. Divide prawns, lemongrass, shallots, spring onion, mint leaves and crushed cashew nuts between 2 serving plates, layering to create stacks. Top with kaffir lime leaves and extra chilli, if desired. Garnish with remaining cashews. Drizzle each stack with 1-2 tbsp dressing and serve.  

Share on Facebook Pin on Pinterest Share by Email

Post a Comment

© MiNDFOOD 2021. All Rights Reserved

Web Design Sydney