Warm Spicy Tiger Prawn Salad

This salad is absolutely packed full of flavour and uses just 2 teaspoons of toasted sesame oil. Cooked tiger prawns are marinated in a wonderful concoction of Asian ingredients, which almost cook the flesh. They are then flashed in a searing-hot wok just before serving – delicious. I really hope that you enjoy making this simple and beautiful salad and I promise you will enjoy eating it even more.

PRAWN PERFECTION... This delicious salad is both healthy and flavoursome

PRAWN PERFECTION… This delicious salad is both healthy and flavoursome

Mix the lime juice in a medium-sized bowl with the Thai fish sauce, soy sauce, sesame oil, palm sugar, garlic, lemongrass and red chilli. Add the tiger prawns and mix well to combine, then cover with cling film and leave to marinate in the fridge for 1 hour. When you are almost ready to serve, cut the avocado in half, take out the stone, peel away the skin and cut the flesh into slices. Do the same with the mango. Heat a wok until it’s smoking hot. Toss the spring onions and shallots into the marinating prawns, then tip the whole lot into the wok. Stir-fry for 2–3 minutes, until just heated through. Be careful not to overcook. Arrange the watercress on plates or use one large platter. Divide the avocado and mango slices among the plates. Scatter over the stir-fried prawns, drizzling over any extra dressing left in the wok to serve.


juice of 1 lime

2 tbsp Thai fish sauce (nam pla)

2 tbsp light soy sauce

2 tsp toasted sesame oil

2 tsp palm sugar

2 garlic cloves, crushed

2 lemongrass sticks, trimmed and very finely chopped

1 red chilli, seeded and finely chopped

400g (14oz) cooked tiger prawns, thawed if frozen

1 firm, ripe avocado

1 small, firm, ripe mango

4 spring onions, thinly sliced

2 shallots, thinly sliced

100g (4oz) watercress

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