Thai spicy prawn salad



Free from:

gluten, lactose/milk, egg, celery, sulphites, lupin, sesame, soya, molluscs, meat


fish (anchovy), nuts (peanuts), crustaceans (prawns)


Omit the prawns and fish sauce for a vegetarian option

Preparation time:

20 minutes

Cooking time:

No cooking required




150g cooked prawns

3 full spring onions (sliced)

1-2 chillies (sliced thinly)

1/2 cucumber (chopped into matchsticks)

1/4 tsp fresh ginger (peeled and grated thinly)

2 cloves of garlic (peeled and crushed)

1 piece of lemon grass (thinly sliced)

1 baby gem lettuce

1 tbsp fish sauce

1 tbsp brown sugar

Juice of 3 limes

Handful of peanuts


1. Prepare the spring onions, cucumber and lettuce. Put in a large bowl

2. Mix the lemon grass, chilli, ginger, garlic, fish sauce and lime juice in a small bowl

3. Pour over the mixture then toss the salad

4. Sprinkle the peanuts over the top. Add a few slices of chilli and a lime wedge for decoration if you wish

Serving suggestion: Serve as a side dish to a lovely spicy Thai soup, like our tom yum soup.

The Safer Eating Company cannot take responsibility for any recipes that are uploaded that are not accurate. We will check them as often as possible, but please refer to our problem food lists and ALWAYS CHECK THE LABELS of every ingredient.