Prep:  25 minutes
Cook:  nil
Serves:  8
Average: 4.2 (18 votes)
Recipe by: Kikkoman
A refreshing combination of cucumber, spring onions and coriander topped with prawns

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Mini Thai Prawn Salads with Coconut Dressing
Coconut Dressing
  1. Make the Coconut dressing
  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
Tips & Hints:
  • - You'll need 24 Chinese serving spoons, or 24 small witlof leaves - 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.
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
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