Prawn Salad

Name: Prawn Salad
Prep time: 15 min
Cook time: 5 min
Total time: 20 min
Yield: 4 servings
Cuisine: Thai
Ingredients: 1 lb jumbo prawns, peeled; 1/4 cup fresh lime juice; 2 tbsp fish sauce; 2 bird eye chili, minced; 1/2 cup red onion, thinly sliced; 2 cups English cucumber, sliced; 1/2 cup fresh mint leaves, torn; 1/2 cup fresh cilantro, chopped

A refreshing herb salad featuring poached prawns tossed with fresh cucumber, mint, and a zesty chili lime dressing.

20 minEasyServes 4210 cal/serving

ThaiSaladStovetopPescatarianHigh ProteinLow CarbHalal-friendlyGluten-FreeNut-FreeDairy-FreeEgg-FreeSoy-FreePork-FreeAlcohol-FreeCorn-Free

Ingredients

1 lb jumbo prawns, peeled
1/4 cup fresh lime juice
2 tbsp fish sauce
2 bird eye chili, minced
1/2 cup red onion, thinly sliced
2 cups English cucumber, sliced
1/2 cup fresh mint leaves, torn
1/2 cup fresh cilantro, chopped

Instructions

1

Bring a large pot of water to a boil over high heat.
2

Add 1 lb peeled jumbo prawns and cook for 2 to 3 minutes until opaque and internal temperature reaches 145°F.
3

Drain prawns and transfer to an ice bath until chilled completely.
4

In a large bowl, whisk together 1/4 cup fresh lime juice, 2 tbsp fish sauce, and 2 minced bird eye chili.
5

Add chilled prawns, 1/2 cup thinly sliced red onion, 2 cups sliced English cucumber, 1/2 cup torn fresh mint leaves, and 1/2 cup chopped fresh cilantro to the bowl.
6

Toss gently to combine and serve cold.

Questions

How long does Prawn Salad keep?

Dressed, it is best the day it is made. Keep the components separate and refrigerated and they hold about two days; dress just before serving.

Can I halve or double Prawn Salad?

Yes. As written it serves 4. Every ingredient in this entry carries precomputed half and double quantities, and the app's batch dial rewrites them inside each step. When doubling on the stovetop, use your widest pan or work in two batches so the food sears instead of steaming.

Serve it with

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