Warm prawn, peanut and mint salad

Warm prawn salad recipe


Dietary information
Gluten free

Main ingredients
Prawns, peanuts, mint

Sourced from
The Cook’s Companion App and book

Print Recipe

Featuring peanuts and fresh mint, this warm prawn salad becomes more substantial if combined with softened wide rice noodles or vermicelli.


3 tablespoons shelled raw peanuts
2 tablespoons extra-virgin olive oil
2 teaspoons fish sauce
juice of 1 lime or lemon
¼ cup coconut milk
1 tablespoon sugar
1 clove garlic, crushed
1 teaspoon ginger, freshly grated
1 fresh red chilli, seeded or not as you prefer, finely sliced
freshly ground black pepper
12 green tiger prawns, ‘velveted’
2 tablespoons fresh mint leaves, finely sliced



In a frying pan, toss peanuts in oil until golden. Tip onto a plate lined with kitchen paper and set aside. Mix fish sauce, lime juice, coconut milk, sugar, garlic, ginger, chilli and pepper in a bowl to make a dressing. Cook prawns in simmering, salted water for 1–2 minutes until pink. Toss prawns in dressing, then add peanuts and mint leaves. Serve warm.