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Salad · Thai

Yum Takrai (Lemongrass Salad with Prawns)

20 min Serves 4 ~150 kcal/serving ~£7.80 (£1.95/serving) Contains-nutsDairy-freeGluten-freePescatarian

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Ingredients

  • 300 g raw king prawns, peeled and deveined
  • 4 lemongrass stalks, finely chopped
  • 2 shallots, finely sliced
  • 30 g roasted peanuts, roughly chopped
  • 2 tbsp fish sauce
  • 2 fresh lime
  • 1 tsp palm sugar
  • 10 g fresh mint leaves

Nutrition (per serving)

Calories
150 kcal
Protein
16.1 g
Carbohydrate
9.8 g
of which sugars
3.5 g
Fat
4.4 g
of which saturates
0.8 g
Fibre
3 g
Salt
2.12 g

Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.

Method

  1. 1

    Blanch the prawns in boiling water for 2 to 3 minutes until pink and opaque all the way through, then drain and cool.

  2. 2

    Toss the finely chopped lemongrass with the shallots and prawns.

  3. 3

    Mix the fish sauce, lime juice and palm sugar, and pour over the salad.

  4. 4

    Scatter with the roasted peanuts.

  5. 5

    Fold through the mint leaves and serve immediately.

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