Thai prawns

If it comes from the ocean, I’m in. Although it took me until adulthood to appreciate oysters, pretty much anything the ocean throws up can happily land on my plate. This dish is no exception. It is very simple to cook & assemble. Serve it as an appetizer or alternatively, alongside a few other Thai or Asian vegetable and meat dishes next time you have friends and family over.


Thai Prawns (Printable version).pdf

Serves: 4 as an entrée or side dish
Preparation: 20 minutes
Cooking: 5 minutes


10-15 cooked prawns, tails in tact
1 spring onion, sliced
I handful of fresh coriander, chopped
5 tablespoons rice vinegar
3 teaspoons sugar
½ teaspoon salt
2 tablespoons lime juice
1 small red chilli, finely sliced (de-seed for less heat)
1 tablespoon sesame oil
2 tablespoons mirin
½ lebanese cucumber, de-seeded & sliced


1. Warm the vinegar, salt & sugar in a pan stirring until the sugar has dissolved.
Remove from heat & allow to cool.

2. Once vinegar solution has cooled add lime juice, chilli, sesame oil & mirin & mix.
3. Adjust flavours according to taste. Add prawns & allow to marinade.
4. Just before serving, cut the cucumber in half lengthways, scrape out seeds with a teaspoon,
then cut in half again and slice finely.

5. Add spring onion & coriander and mix with prawns.  YUUUUUM!

Spolight ingredient : Prawns

Thai prawns
Low in fat, prawns are a good source of protein as well as vitamins D, B12 and B3. Although relatively high in cholesterol please note that dietary cholesterol has minimal impact on blood cholesterol for most individuals so eat prawns freely.

100g of prawns yields:
59 calories, 1g of fat, 14g protein, 0g carbohydrates

Photo credits: Meditations

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