Thai-Inspired Prawn Salad
Experience Thai perfection with this quick and easy Prawn Salad—succulent prawns, coconut-lime-coriander marinade, and a burst of fresh Thai herbs. Topped with salted peanuts and served on crisp lettuce, it's a taste sensation in just 30 minutes!
Product: Ogilvies & Co Coconut, Lime & Coriander Marinade
Serves 4
Effort: Easy
Preparation Time: 30 Minutes
Gluten free
Ingredients
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20-30 large cooked prawns ( about 500g)
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1/3 cup Coconut, Lime, and Coriander Marinade
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2 tbsp fish sauce
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Juice of 1 lime
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1 tbsp caster sugar
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1/2 cup fresh mint leaves, chopped
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1/2 cup fresh coriander leaves, chopped
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1/4 cup coconut flakes, toasted
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2-3 gem lettuces
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2 tbsp chopped salted peanuts
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1 red chili, sliced for serving
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Lime wedges for serving
Instructions
1. Prepare Prawns
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If prawns have shells, remove them, including the head, tail, and body. Discard shells.
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Devein the cooked, shelled prawns by running a sharp knife down the back from top to tail. Remove the dark vein with the tip of a small sharp knife.
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Set prawns aside in a medium-sized bowl.
2. Make Dressing
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In a small bowl, mix sugar, lime juice, fish sauce, and coconut marinade.
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Add the dressing to the prawns.
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Add 3/4 of the fresh mint, coriander, and toasted coconut. Toss gently and check seasoning.
3. Serve
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Wash and dry lettuce leaves. Arrange the lettuce in cups on a platter, add prawns (about2-3 per lettuce) on top of lettuce leaves.
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Scatter with chopped peanuts, sliced chili, and remaining herbs and toasted coconut.
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Serve with extra lime wedges.
Hints & Tips
Prawns - If using frozen prawns, defrost in an iced-water bath. Use a bowl large enough for all prawns. Add cold water and a pinch of coarse sea salt. Add frozen prawns; stir occasionally until defrosted. Pat dry with paper towel and store in the refrigerator in an airtight container until ready to use. Best prepared on the day of use. Alternatively, defrost in the refrigerator in a colander over a bowl. Pat dry and store in the refrigerator on the day of use. Do not defrost prawns at room temperature or in the microwave.
Note - I have been using these frozen prawns with great success. Defrosting and cooking on low in a shallow pan with a cm of water for 4-5 mins turning only once. Cooling on a plate in the fridge and following the instructions above.
Easy swaps - If you cant source gem lettuce you can use cos lettuce or even iceberg lettuce. Customise your salad with either option.
Coconut flakes - Shredded coconut is a good substitute if that’s what you have on hand. Desiccated coconut is too fine for this recipe!
Serving and Preparation - The salad is best enjoyed if prepared just before serving. However, you can prepare the salad and dressing ahead of time, storing them separately in the fridge until almost ready to serve.
Serve it as a starter with prawn lettuce cups or as a festive prawn salad. It's easy to enjoy since the prawns and salad are nestled in the lettuce cups.
Storage - Leftovers should be stored in an airtight container in the fridge for up to 24 hours. The dressing may dull and the appearance of coriander and mint leaves. Discard if the salad has been at room temperature for two hours.
