The BBC Good Food logo
Asian prawn & pineapple salad

Asian prawn & pineapple salad

By
A star rating of 4.3 out of 5.7 ratingsRate
loading...
Magazine subscription – choose a brand-new cookbook from Jamie Oliver, Mary Berry and Nadiya Hussain
  • Preparation and cooking time
    • Prep:
  • Easy
  • 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

  • Healthy
Nutrition:
HighlightNutrientUnit
kcal202
fat7g
saturates1g
carbs17g
sugars14g
fibre3g
protein19g
low insalt1.5g
Advertisement

Ingredients

  • 1 small pineapple or 350g pineapple chunks
  • 140g beansprout
  • 250g cooked king prawn
  • ½ cucumber , peeled, deseeded and sliced on the angle
  • 200g cherry tomatoes , halved
  • handful mint leaves, very roughly chopped
  • 50g unsalted cashew , 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

Method

  • STEP 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.

  • STEP 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.

Goes well with

Recipe from Good Food magazine, October 2009

Comments, questions and tips

Rate this recipe

What is your star rating out of 5?

Choose the type of message you'd like to post

Choose the type of message you'd like to post

Overall rating

A star rating of 4.3 out of 5.7 ratings
Advertisement
Advertisement
Advertisement

Sponsored content