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)

Kikkoman sauce used in this recipe

Prep time

Mini Thai Prawn Salads with Coconut Dressing


  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.

Key tip

*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.

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