Thai Prawn Salad

Refreshing, fruity, sweet, spicy! This bowl of goodness is ready in just 20 minutes, and packed full of lean protein and essential nutrients. Ps – The dressing is so versatile and delish! Try it on your favorite salad, or use as a marinade to spice things up.

Serves 2



1½ tablespoons maple syrup
2 tablespoons fish sauce
2 tablespoon lime juice
1 teaspoon sesame oil
½ red chilli
2 tablespoons mint
2 tablespoons coriander


½–1 punnet cherry tomatoes
200g green beans
1 baby bok choy
½ papaya or rock melon
2 tablespoons mint
2 tablespoons coriander
400g raw shelled prawns

To Serve

½ red chilli
1 tablespoon chopped, roasted peanuts
1 tablespoon coconut thread
Picked coriander and mint leaves


1. In a small bowl, add maple syrup, fish sauce, lime juice and sesame oil. Very finely dice first measure of chilli and roughly chop first measure of mint and coriander, add to bowl, whisk to combine and set aside.

2. Cut cherry tomatoes in half; slice beans 3cm on an angle; thinly slice bok choy; cut skin off papaya/rock melon, remove seeds, then thinly slice. Roughly chop second measure of mint and coriander. Add all to a large bowl and set aside.

3. Heat a large (non-stick) fry pan on medium heat. Pat prawns dry. Cook for about 30–60 seconds each side until opaque and just cooked. Remove pan from heat, add 1 tablespoon of dressing and toss to combine. Set prawns aside to rest.

4. Add remaining dressing to salad, toss to combine and season to taste. Thinly slice remaining chilli.

5. To serve, pile salad onto plates and top with a few prawns. Sprinkle over chilli, peanuts, coconut, mint and coriander.

Nutritional Info (per serve)
Energy (kJ): 1587
Energy (Cal): 380
Carbohydrate (g): 26.8
Protein (g): 49.3
Fat (g): 8.7
Saturated Fat (g): 2.5
Sugars (g): 24.6

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