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Thai Prawn Papaya Salad



  • 200g shelled raw prawns
  • zest of 1 lime
  • 1 tscp coconut oil
  • 1 garlic clove, crushed
  • 100g lettuce/chines cabbage
  • ½ cucumber sliced
  • 50 g beansprouts
  • ½ green papaya – peeled, grated
  • 100g carrots – vcut into matchsticks
  • 4 spring onions shredded
  • 20g peanuts
  • few mint/coriander leaves
  • 1 pinch salt


  • 1 tsp tamarind paste
  • 1 tbsp fish sauch
  • ½ tsp honey
  • juice 1 lime
  • 2 red chillies
  • salt and black pepper


Nutritional Info

  • Calories 417
  • Protein 36.7g
  • Carbohydrates 24.7g
  • Fat 16.1g
  • Fibre 11.3g


Put the prawns in a bowl and season with salt and lime – ensure they are coated all over

Heat the coconut oil in a frying pan and add the garlic

Add the prawns to the frying pan and cook fully until they are pink, remove from the pan then set to one side to cool

Arrange the lettuce, cucumber, beansprouts in a large bowl and sprinkle over the carrots, papaya and spring onions

Toast the peanuts lightly in a dry frying pan and then crush into small pieces

Add the prawns to the salad and sprinkle over the peanuts

Mix together the ingredients for the dressing and drizzle over the salad before serving.

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