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Spiced prawn salad

This light and refreshing meal takes a matter of minutes to prepare and serve. Why not make extra to have another serving later in the week? 


  • 2 tsp soy sauce
  • 4 TBS fish sauce
  • 4 limes
  • 20g each coriander and mint
  • 360g jumbo king prawns, cooked
  • 1/4 ripe pineapple, peeled and sliced wafer thin
  • 300g packet (x 2) Chinese stir-fry vegetables


Serves 4


  1. First, make the dressing: in a small bowl, mix together the soy sauce, fish sauce and the juice of two limes. Set aside
  2. Finely chop half the herbs and put them in a large bowl. Add the prawns and toss together
  3. Put the pineapple, stir-fry vegetables and remaining herbs in a separate bowl and toss together
  4. Divide among four plates, then top with the prawns and a little of the dressing
  5. Cut the remaining limes into wedges and serve alongside to squeeze over the salad


The Grange
Welford Road
Long Marston
Stratford upon Avon
CV37 8RH

07778 218009

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