Spicy Prawns & Summer Salad

Preparation 180 mins Cooking 30 mins Serves 8



  • 1kg Green Prawns (peeled)
  • 1-2 fresh Red Chillies (chopped)
  • 2 cloves Garlic (chopped)
  • 2 Spring onions (chopped)
  • 2 inch piece of Ginger (grated)
  • 4 tsp Olive oil
  • Soya sauce
  • Worcestershire sauce
  • Juice from 1-2 lemons
  • Juice from 1-2 limes
  • 1 MasterFoods® Cinnamon
  • Stick (roughly broken)
  • Salt and Pepper to taste

Summer Salad

  • 1-2 Carrots (peeled)
  • 2 Lebanese cucumbers
  • 100g Baby Asian greens
  • 100g Bean sprouts
  • 1/4 cup MasterFoods Coriander Leaves
  • 250g Cherry tomatoes (halved)
  • 1 1/2 tsp Rice vinegar
  • 3 tsp fresh Lemon juice
  • 2 tsp Olive oil
  • 1 tsp Sesame oil
  • 1 1/2 tsp Fish sauce

Cooking Instructions:

  1. Combine all ingredients for the Prawns in a bowl. Cover and refridgerate for 2 hours.
  2. Use a vegetable peeler to slice the carrots and cucumbers lengthwise into thin ribbons. In a bowl combine the carrots, cucumbers, baby asian greens, bean sprouts and coriander. Cover and refridgerate until ready to serve.
  3. In a bowl, combine the vinegar, lemon juice, olive oil, sesame oil and fish sauce. Cover and refridgerate until ready to serve.
  4. On a hot BBQ, cook the marinated prawns until they begin to curl, turn over and cook intil they are pink but still tender.
  5. Combine the prepared salad and dressing until the salad is well coated. Place onto a serving platter and place the cooked prawns on top and serve.

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