Asian prawn & pineapple salad

Asian prawn & pineapple salad

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(6 ratings)

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Cooking time

Prep: 20 mins

Skill level

Easy

Servings

Serves 4

This no-cook main course salad can just be tossed together and served on its own, or with steamed rice or boiled noodles

Nutrition and extra info

Additional info

  • Healthy
Nutrition info

Nutrition

kcalories
202
protein
19g
carbs
17g
fat
7g
saturates
1g
fibre
3g
sugar
14g
salt
1.5g

Ingredients

  • 1 small pineapple or 350g pineapple chunks
  • 140g beansprouts
  • 250g cooked king prawns
  • ½ cucumber, peeled, deseeded and sliced on the angle
  • 200g cherry tomatoes, halved
  • handful mint leaves, very roughly chopped
  • 50g unsalted cashews, toasted if you like

For the dressing

  • ½ red chilli, deseeded and sliced
  • 1 garlic clove
  • 1 tsp golden caster sugar
  • juice 2 limes
  • 1½ tsp fish sauce

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Method

  1. Mash the chilli, garlic and sugar to a paste using a pestle and mortar or small processor. Stir in the lime juice and fish sauce, then set aside.
  2. Peel, quarter, core and slice the pineapple at an angle. Toss with beansprouts, prawns, cucumber and tomato and some of the dressing. Pile into bowls and scatter with mint and cashews. Drizzle with the rest of the dressing and serve.

Recipe from Good Food magazine, October 2009

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Comments

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catie74's picture

That is meant to say I really don't like mint. Doh

catie74's picture

Really don't like at all so used coriander instead. Delicious low calorie meal

laurahawkhead's picture
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Really fresh salad which received lots of compliments. Definitely worth toasting the cashews!

gowri_j's picture
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Great way to use up these ingredients, next time I'd probably griddle the prawns alongside the cashew nuts but what a simple yet filling salad. We had this with egg noodles too and a touch of sweet chilli sauce for dinner.

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