Quick Thai style prawn salad with is fresh, tasty and healthy
Quick, easy, and full of flavour, this prawn salad is delicious with a Thai style ginger, garlic, lemon and chilli sauce. This salad is served with fresh herbs and peanuts, a tasty combination with the sauce. It is low FODMAP and gluten free. Serve for lunch or dinner with jasmine rice.
For the sauce 3cm ginger, finely grated
2 cloves garlic, crushed (exclude for low FODMAP)
2 birdseye chilli, finely cut
1 lemon, zested and juiced
2 tbsp raw sugar or palm sugar
2 tbsp fish sauce
1/8 tsp white pepper
For the salad 500g cooked tiger prawns
3/4 iceberg lettuce, roughly cut
2 tomatoes, cut into slices
10 cm continental cucumber, cut into matchsticks
1 red or yellow capsicum, finely sliced
4cm ginger, cut into matchsticks
1/4 cup coriander, roughly cut
1/4 cup mint, roughly cut
1/4 basil, roughly cut
2/3 cup peanuts (optional)
To serve Jasmine rice, cooked per packet instructions
Put the ginger, garlic, chilli, lemon zest, juice, sugar, fish sauce and white pepper in a bowl. Stir to combine until the sugar has dissolved. Set aside.
Grate the ginger finely for this Thai Style sauce
Place the peanuts in a saucepan on high heat for 2-3 minutes until golden. Set aside in a bowl.
Peel and devein the prawns. Set aside in refrigerator until ready to serve.
Cut the cucumber and ginger into matchsticks.
The ginger matchsticks give this salad an extra hit of flavour
Arrange the lettuce, capsicum, cucumber and tomatoes on a serving plate.
Arranging the salad
Spread the prawns evenly over the salad ingredients.
Spread the coriander, mint and basil over the salad. Sprinkle with the peanuts, serve and enjoy.