Spicy Prawn Salad


Preparation info

    • Difficulty


Appears in

Balance and Harmony

By Neil Perry

Published 2008

  • About

This is one of the simplest seafood salads you will ever make — the combination of lime and chilli is so fresh it will soon be a favourite. It’s easy to substitute any seafood you like for the prawns.


  • 500 g (1 lb 2 oz) cooked king prawns (shrimp), peeled and deveined with tails left intact
  • juice of 1 lime
  • 1 tablespoon fish sauce
  • 1 teaspoon caster (superfine) sugar
  • 5 small wild green chillies, finely sliced
  • 1 lemongrass stalk, tough outer leaves removed, finely sliced
  • 2 red shallots, finely sliced
  • 1 large handful of mint leaves
  • 1 large handful of coriander (cilantro) leaves
  • 2 kaffir lime leaves, very finely shredded


    Whisk together the lime juice, fish sauce and sugar. Toss the prawns, chillies, lemongrass, shallots, mint, coriander and lime leaves with the dressing, taste and adjust the seasoning if necessary. Serve immediately.