Prawn Salad with Chilli, Cucumber & Watercress

Recipes | Assembling | Salads Serves 6 as an entrée Prawn Salad with Chilli, Cucumber & Watercress

You don’t even need to turn on the stove to make this quick and delicious salad, perfect for summer entertaining.


700g large cooked prawns, peeled and deveined, tails intact
½ long red chilli, halved, seeded, cut into thin strips
2 small cucumbers, halved, seeded and finely sliced
¼ cup mint leaves 
1 cup watercress sprigs
2 tablespoons roasted unsalted peanuts, finely chopped

Asian Dressing
1 tablespoon fish sauce
1 tablespoon palm sugar
3 tablespoons lime juice
1 tablespoon very finely chopped lemongrass, white part only
2 golden shallots, finely sliced
3 small red chillies, seeded and roughly chopped


Make the Asian Dressing: combine all ingredients and set aside.

Add prawns to the dressing. Add the chilli, cucumber, mint, watercress and two-thirds of the peanuts. Gently toss to mix well. 

Arrange on serving plates or a large platter and sprinkle with the remaining peanuts.


This recipe can be prepared a few hours in advance.

Alternative species:

Bugs, Marron, Redclaw, Rock Lobsters, Yabby.

Print this page