This delicious, fresh-tasting, Thai Inspired Prawn Salad has a great combination of textures and flavours. The success of this easily-made salad lies in the balance of classic Thai flavours of sweet, sour, salty and spicy. Creaminess is provided by a coconut milk dressing, and traditional Thai herbs add vibrant colour and flavour. It is certain to become a popular addition to your repertoire as it can be prepared with minimum effort.
Why you’ll love this recipe:
This is a dish that is lovely to serve year-round. However, it is also an ideal dish to add to your summer meal plans. When it’s too hot to cook, I often turn to this salad.
It is ideal for summer days when it is just too hot to turn on the oven. You simply marinate cooked prawns in a flavoursome coconut broth and serve with salad ingredients and herbs.
You will love this Thai Inspired Prawn Salad because:
- It looks great, tastes delicious and is easy to make.
- The salad is full of vibrant colour and flavour.
- It is ideal for entertaining as you can prepare the separate components ahead of time and store them in the refrigerator until almost ready to serve. Then, just combine and toss them together.
- The Prawn Salad is gluten and dairy-free.
- This is a versatile dish. It’s sufficiently impressive to serve when entertaining, but it’s also a dish that you can quickly prepare on a weeknight after a busy day.
- The recipe can easily be doubled.
Ingredients in this recipe:
Please see the recipe card further along in the post for exact quantities of ingredients and the full method.
For the salad:
Cooked prawns – for ease of preparation, I like to buy them already shelled, either fresh or frozen.
Lemongrass – is an aromatic grass, which adds a deep citrus note to your cooking. You can find it in most supermarkets or Asian grocers. Instructions for preparing it are in the recipe.
Red cayenne chilli – use a fresh chilli to add a spicy note. You can adjust the heat according to your preference.
Medium shallots – they are a bulb vegetable and member of the allium family along with garlic, chives and onions. Their flavour is sweeter and milder than regular onions. They are not to be confused with spring/green onions, which are sometimes referred to as shallots.
Kaffir lime leaves – they are bright green, double citrus leaves, with the appearance of one joined to the other, end to end, resembling a figure 8. You will find them either fresh or frozen in some supermarkets or Asian grocers.
Mint – fresh mint leaves add a bright, aromatic note.
Coriander/cilantro – fresh leaves add a fresh, citrus-like flavour to the salad.
Dressing:
Caster/superfine sugar – is easier to dissolve in the dressing than regular granular sugar.
Lime juice – our preference is for freshly squeezed juice.
Thai fish sauce – it has a powerful aroma but don’t be deterred. It is an essential element and when used judiciously adds salty, umami flavour. It will not make a dish taste “fishy” unless too much is used. The flavour of the fish sauce is balanced by the coconut milk, lime juice, sugar, and coriander.
Coconut milk – adds a lovely creaminess to the dressing and complements the herbs and spices.
To serve:
Baby Cos/Romaine lettuce leaves – serve these leaves with the dressed prawns as a salad. If you prefer to serve the Prawn Salad individually in lettuce cups, these leaves are ideal.
Salted peanuts – we add these, finely chopped, to provide textural crunch.
Lime wedges – when serving, these are optional.
How To Make Thai Prawn Salad:
Please see the recipe card further along in the post for exact quantities of ingredients and the full method.
1 – Prep your ingredients:
To begin, de-vein the prawns – further details are in this recipe.
Add the prawns to a medium-sized bowl along with the prepared lemongrass, chilli, shallots, lime leaves, mint and coriander.
2 – Toss gently:
Toss the prawns and aromatics gently together to combine.
3 – Make the dressing:
In a small bowl, mix the sugar, lime juice, fish sauce and coconut milk and add to the prawns.
4 – Combine with the ingredients:
Gently toss them together and check that the seasoning is to your taste.
Serve with the Cos leaves. Scatter with the chopped peanuts and add lime wedges if using.
Tips for success and FAQs:
For the best result, always ensure that your ingredients are of good quality. Your salad leaves and herbs should be fresh. Dried herbs are not an option.
There are lots of flavours and textures in this salad, but our aim is for them to be harmonious and to balance the flavours of sweet, salty, sour and spicy.
The salad is best enjoyed if prepared shortly before serving. However, you can prepare the salad and the dressing ahead of time and store them separately in the fridge until almost ready to serve. To keep the colours vibrant, add a few fresh coriander and mint leaves to the salad when serving.
Leftovers should be stored in an airtight container in the fridge for up to 24 hours. I have eaten leftovers, a day after preparation, and they are still delicious, but the dressing has dulled the appearance of the coriander and mint leaves. If your salad has been at room temperature for two hours, it should be discarded.
Although the salad contains fresh chilli, it can be as hot or mild as you like. Add it to suit your taste. To remove some of the heat from the chilli, discard the inner membrane and seeds and use half a chilli instead of a whole one. The best way to remove the seeds is to cut the chilli in half lengthways and use a teaspoon to scrape out the centre membrane.
I have included detailed instructions in the recipe.
Variations and substitutions:
Salted peanuts – if you prefer, keep the salad nut-free and use a sprinkle of lightly toasted sesame seeds.
Coriander/cilantro – as a substitute to coriander, you could add some additional mint and parsley.
Kaffir lime leaves – if you’re not able to get the leaves, you could add the finely grated zest of a fresh lime.
Cos/Romaine lettuce – use salad leaves of your choice.
Serving suggestions:
On a serving platter, arrange the Cos leaves and the Prawn Salad. For extra vibrancy, add a few coriander and mint leaves and some sliced chilli. Top with the salted peanuts and some lime wedges for people who may like some extra acidity.
Alternatively, the Prawn Salad is perfect for entertaining when served in Cos/Romaine lettuce cups.
For complementary flavours, serve alongside:
I hope you will enjoy the delicious flavours of this Thai Inspired Prawn Salad. I’d love to hear from you if you give it a try!
Alex xx
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Thai-Inspired Prawn Salad
Recipe Measurements:
For accuracy, when weights are provided, we recommend weighing your ingredients. This will produce the best results.
Ingredients
For the Salad:
- 20 medium cooked prawns – shelled and deveined, about 200 g/7 oz prepared weight See Note 1
- 1 piece lemongrass – about 10 cm/4 inches, white part only See Note 2
- 1 long red cayenne chilli pepper – or to taste See Note 3
- 3 medium shallots – about 45 g/1.5 oz prepared weight
- 3 large kaffir lime leaves See Note 4
- ½ cup fresh mint leaves – loosely packed
- ½ cup fresh coriander/coriander leaves – loosely packed
For the Dressing:
- 1 tablespoon caster/superfine sugar See Note 5
- 9 teaspoon (45 ml) lime juice
- 5 teaspoon (25 ml) Thai fish sauce
- ⅓ cup (80 ml) coconut milk
For Serving:
- 1 baby Cos/Romaine lettuce – separated into leaves
- 2 tablespoon salted peanuts – finely chopped
- lime wedges, for serving – optional
Instructions
- If the prawns have shells, remove them, including the head, tail and body. Discard the shells or use them to make a seafood stock.
- Devein the cooked, shelled prawns – run a sharp knife down the back of the prawn from the top to the tail. There is generally a dark vein. Remove it with the tip of a small sharp knife.Set the prawns aside in a medium-sized bowl.
- Prepare the lemongrass – with a sharp knife or cleaver, remove the coarse leafy top part. Peel off the tough, outer layers of the lemongrass, until you get to the pale, lower section. Use a sharp knife to chop off the root end. Slice a piece about 10 cm/4 inches length of lemongrass. Finely slice into rounds before chopping it as finely as possible as it is very coarse.
- Remove the seeds and membrane from the chilli and finely slice.Check how hot the chilli is before using it, to ensure you're adding it to your taste.
- Peel the shallots and remove the top and tail. Cut in half, and finely slice into half moons.
- Finely slice the kaffir lime leaves – fold them firmly in half lengthways, and, with a very sharp knife or cleaver, remove the central spine. Slice them as finely as possible as they can be coarse.
- Add the lemongrass, chilli, shallots, lime leaves (or zest), mint and coriander/cilantro leaves to the bowl with the prawns, and toss gently to combine.
- In a small bowl, mix together the sugar, lime juice, fish sauce and coconut milk and add to the prawns.Toss gently and check that the seasoning is to your liking.
- Serve on a platter in or on top of the lettuce leaves.Scatter with the chopped peanuts and serve with lime wedges. Serve immediately or See Note 6 for options to prepare in advance.
Notes
- Prawns: if you buy frozen prawns, I find the best way to defrost them is in an iced-water brine. Use a bowl large enough to accommodate all your prawns. Add some cold water and coarse sea salt to the bowl at a ratio of 1 ½ tablespoons (6 teaspoons) of salt per 1 litre (4 cups) of water. Also, I add some ice to ensure the water is chilled. Add the frozen prawns to the bowl. There should be sufficient brined water to cover the prawns. Stir them occasionally until they defrost. Remove them immediately, pat them dry with paper towel and store in the refrigerator in an airtight container until you are ready to use them. They are best prepared on the day you intend to use them. Alternatively, you can defrost them in the refrigerator. Sit them in a colander over a bowl. Do not let them sit in their own juices. When defrosted, pat them dry with paper towel and store in the refrigerator in an airtight container. It is best to do this on the day that you intend to use them. Do not defrost prawns at room temperature or in the microwave.
- Lemongrass: choose lemongrass stalks that are firm and unblemished. With a sharp knife or cleaver, remove the coarse leafy top part. We will be using a section of the white part only.
- Chillies: The heat from long red chillies varies considerably. Check to ensure how hot it is so you can use an amount to suit your taste. If you want really hot chilli, you may prefer to use small chillies, such as bird’s eye.
- Kaffir lime leaves: are readily available, fresh or frozen, from most Asian grocers. If you are not able to find them, substitute with 1 teaspoon of lime zest.
- Tablespoon: we use a standard Australian tablespoon which is 20 ml (4 teaspoons).
- Serving and preparation: the salad is best enjoyed if prepared shortly before serving. However, you can prepare the salad and the dressing ahead of time and store them separately in the fridge until almost ready to serve. To keep the colours vibrant, add a few fresh coriander and mint leaves to the salad when serving.
- Storage: leftovers should be stored in an airtight container in the fridge for up to 24 hours. The dressing will have dulled the appearance of the coriander and mint leaves. If your salad has been at room temperature for two hours, it should be discarded.
Nutrition Estimate:
Nutritional Disclaimer:
The nutritional information is an estimate only, and is derived from online calculators. For accurate results, we recommend calculating the nutritional information based on the ingredients and brands you use.
This post was originally published in November 2018. It has been updated with more information and new photos. The recipe remains the same.
Mimi Rippee
This looks wonderful! Great ingredients, and I have lemon grass and Thai chile peppers in the garden!
Alexandra Cook
Thank you, Mimi 🙂
We love this recipe! So fresh and delicious. I hope you’ll get to try it, Alex xo
Faye
One of my favourite, easy recipes. So delicious to make!
Alexandra Cook
Hi Faye,
I am so glad you enjoyed this recipe 🙂 Thanks so much for letting me know! Alex xo
Marie
A-maz-ing! This salad is so delicious, perfect balance of flavour and so simple to make.
Alexandra Cook
Aww, thank you so much, Marie 🙂 I am so happy to hear that you enjoyed this recipe! Alex xo
Camila
5 stars! This is my third time making this prawn salad. It’s healthy and light but doesn’t lack in flavor! I didn’t have mint this time so added a bit of Thai basil. Delicious!
Alexandra
Hi Camila, thank you so much for your lovely comments on the Thai Inspired Prawn Salad. I am delighted to hear that you have made it three times! Such a great idea to use Thai basil. 🙂
Bintu | Recipes From A Pantry
A prawn salad is perfect in the summer heat and this is delicious and flavourful – yum!
Alexandra
Thank you, Bintu!