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Thai Grilled Prawn Salad


Salads can be boring. Salads can also be amazing. And Thai salads can amp up that perfectly executed healthy but satisfying dish even more. I LOVE Thai food. Like I am a serious addict. Thai food, sushi, sleep and Scandal (the show, not undesired turmoil). And I guess for the sake of appearing to be a half way decent mother I should also say I am addicted to my kids smiles. There you have it, all of my vices. You own me. Just kidding, I am stubborn and unyielding to your manipulation, so stop trying.

Anyway… the marinade on the prawns is legit. The dressing is similar to a recipe I use in a different salad. And I also reduce some of the thinner (liquid) ingredients to make it a peanut dipping sauce for Thai skewers. Let’s just say that it is an art that I have perfected and I am more than willing to pass my Amazing Amy (not like Gone Girl) knowledge on to you.

I do tend to cook fairly large portions. My Greek God of a husband eats like 3 normal human portions per serving and still is under 10% body fat. Grrr. So if you only want 2-4 salads I would halve the prawns as well as the dressing. But if you want to use the extra dressing as a marinade or a dipping sauce, it should last for 2-3 weeks in your refrigerator.

Makes 4-6 entrée sized salads

For the Prawns:

32 oz bag of Prawns (you can use less if you don't want a whole bags of yummy, delicious prawns)

1/4 cup soy sauce

1/4 cup lime juice

1/4 cup chopped basil

2 tbsp chili garlic paste (sambal oelek)

2 tbsp fish sauce

1 tbsp garlic paste