15 September 2011

Thai Prawn Salad with Lemongrass Mayonnaise

by Default Admin


Serving Size



  • 1 Iceberg lettuce
  • 400gms cooked prawns- whole weight - then shell and de-vein - leaving tails intact.
  • 1 punnet cherry or grape tomatoes - cut into ½ if large or leave whole if small.
  • ¼ cup SS Lemongrass, Kafir Lime & Chilli Mayonnaise
  • 1/3 cup shaved coconut - lightly toasted
  • 2 tbls shredded coriander leaves
  • 2 tbls roasted peanuts

Cooking Directions

  1. Combine lettuce and SS Lemongrass, Kaffir lime & chilli mayo in a bowl and toss to coat.
  2. Arrange lettuce leaves on 4 plates.
  3. Decorate the plates with equal portions of all the other ingredients and sprinkle the coriander on at the last moment.

Product Used

Read about or buy the product for this recipe: Lemongrass, Kaffir Lime and Chilli Mayonnaise