Mini Thai Prawn Salads with Coconut Dressing

Mini Thai Prawn Salads with Coconut Dressing


For the Salad:

  • 1 Lebanese cucumber, halved, seeded and finely diced
  • 2 spring (green) onions, thinly sliced
  • 1/2 cup Chinese cabbage, finely shredded
  • 1 long mild red chilli, seeded and finely chopped
  • 1 tablespoon fresh coriander, finely chopped

Coconut Dressing

  • 2 tablespoons (40mL) coconut cream
  • 2 tablespoons (40mL) lime juice
  • 1 tablespoon (20mL) Kikkoman Less Salt Soy Sauce
  • 2 teaspoons (10mL) fish sauce
  • 2 teaspoons sugar

To serve

  • 24 small cooked prawns, shelled
  • 2 tablespoons roasted peanuts, roughly chopped
  • Lime wedges
  • Extra coriander leaves (chopped)
25 minutes
  1. To make the dressing, place coconut cream, lime juice, Less Salt Soy Sauce, fish sauce and sugar in a small bowl. Whisk to combine. Set aside.
  2. To prepare the mini salad, combine cucumber, green onions, chilli and coriander in a bowl. Just before serving, add dressing to cucumber mixture and stir gently to combine.
  3. To serve, place 2 teaspoons salad mixture in each spoon. Top with 1 prawn. Sprinkle with peanuts, and top with extra coriander leaves. Serve with lime wedges.

*Dressing can be made the day before and refrigerated until needed.
**Salad ingredients can be prepared in the morning, covered with plastic wrap and refrigerated until needed.