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.

Course Dinner

Cuisine Thai

Prep Time 10

Cook Time 10

Servings people

Calories 439kcal

Author Kim

Ingredients

Prawn Salad

600 grams whole medium green prawns
½ teaspoon freshly ground white pepper
1 tablespoon soy sauce
1 tablespoon olive oil
2 medium shallots (thinly sliced)
1 cup green beans (cut into 3 cm lengths)
2 cups zucchini noodles
1 cup coriander/cilantro leaves (loosely packed)
1 cup mint leaves (loosely packed)
1 cup thai basil leaves (loosely packed)
1 baby gem lettuce (roughly torn into big pieces)
1 lime (zest only)
½ cup dried shallots

Chilli and Lime Dressing

⅓ cup fresh lime juice
¼ cup fish sauce
1 long fresh red chilli (deseeded and finely chopped)
3 teaspoons grated ginger/ginger paste
4 tablespoons monkfruit sweetener

Metric - US Customary

Instructions

Prepare the Prawns: Peel 600 grams whole medium green 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: combine ⅓ cup fresh lime juice, ¼ cup fish sauce, 1 long fresh red chilli (deseeded and finely chopped), 3 teaspoons grated ginger/ginger paste, and 4 tablespoons monkfruit sweetener in a bowl and 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 2 medium shallots (thinly sliced), ½ teaspoon freshly ground white pepper, 1 tablespoon soy sauce and half the chilli and lime dressing (reserve the rest for the salad). Let it sit for 15 minutes.
Cook the prawns: Heat 1 tablespoon olive 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 2 cups zucchini noodles and 1 cup green beans (cut into 3 cm lengths) to a bowl of boiling water so they are just covered. Let them sit for 5 minutes, then drain.
Once cooled, transfer zucchini noodles and beans to a large bowl. Add the 1 cup coriander/cilantro leaves (loosely packed), 1 cup mint leaves (loosely packed), 1 cup thai basil leaves (loosely packed) 1 baby gem lettuce (roughly torn into big pieces), 1 lime (zest only), and remaining dressing. Toss until combined. Add the cooked (and cooled) prawns and toss again. Serve immediately with ½ cup dried shallots scattered on top.

Notes

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.

Nutrition