Thai Prawn Salad
Thai Prawn Salad is a simple summer in a dish, and ideal when the weather is warm, Juicy, tender prawns (shrimp), bright leafy greens with zucchini noodles make this not only a superfood salad, but a low carb salad as well.
Servings 2 people
- 600 grams/1.3 pounds whole medium green prawns
- ½ teaspoon Freshly ground white pepper
- 1 tablespoon Soy sauce
- 1 tablespoon Olive/Coconut oil
- 2 medium Shallots thinly sliced
- 1 cup Green beans cut into 3 cm lengths
- 2 cups Zucchini Noodles
- 1 cup Coriander/Cilantro leaves
- 1 cup Mint leaves
- 1 cup Thai basil leaves
- 1 baby gem lettuce leaves torn
- Zest of 1 Lime
- ½ cup dried shallots
Prepare the Prawns: Peel the prawns and discard the heads. De-vein the prawns and chop each one into 2 or 3 chunky pieces depending on how big they are.
Prepare the Dressing: For the chilli and lime dressing, combine all the ingredients in a bowl and mix with a whisk until combined. Alternatively you can put it into a jar with a secure lid and shake. Dressing makes about ⅔ of a cup.
Marinate the Prawns: Add the prawn meat to a bowl along with the fresh shallots, white pepper, soy sauce and ¼ cup of the chilli and lime dressing for 15 minutes.
Cook the prawns: Heat the oil in a large pan or wok over medium-high heat. Add the prawns and cook for 5 minutes or until the marinade is crisp and prawns cooked through. Remove from the pan and set aside.
Prepare Zucchini noodles/beans: Add zucchini noodles and beans to a bowl of boiling water so they are just covered. Let them sit for 5 minutes, then drain.
Transfer zucchini noodles and beans to a large bowl. Add the herbs, lettuce, and lime zest, ¼ cup chilli and lime dressing and ¼ cup dried shallots. Toss until combined. Add the cooked prawns and toss again. Serve immediately with the remaining dressing and dried shallots on top.
- This salad is best eaten as soon as its made. Avoid storing leftovers as they'll go soggy
- Frozen Prawns: buy them with the heads removed/tails on. Defrost naturally in fridge covered with plastic wrap. Drain excess liquid and roughly pat dry with paper towel before cooking.
- Spice Level: This is a medium level of spiciness if you make the recipe as is. To make it less spicy, omit the white pepper and some or all of the chilli
- Noodles: Vermacilli glass noodles can be used in lieu of zucchini noodles.
- Thai Basil: Use fresh regular basil if you can't find thai basil, it will produce much the same result.
- Lime juice/Ginger: Use fresh for best results as it gives a punchier flavour.
Calories: 439kcal | Carbohydrates: 20g | Protein: 45g | Fat: 10g | Saturated Fat: 2g | Fiber: 7g | Sugar: 5g