Recipes

Back

PRAWN WITH PINEAPPLE, BASIL & MINT SALAD

Follow this recipe for a great prawn with pineapple, basil and mint salad.

Serves 4

Ingredients

SALAD:
quarter (2 cups or 200 g) pineapple, diced
16 cooked prawns, shelled and deveined
2 x 100 g packets fried noodles
1 Lebanese cucumber, halved lengthways, seeded and diced
1 x 250 g punnet cherry tomatoes
quarter cup (25 g) fresh mint, coarsely chopped
quarter cup (25 g) fresh basil, coarsely chopped
DRESSING:
2 tablespoons lime juice
1 tablespoon soy sauce
1 tablespoon sugar
2 teaspoons fish sauce
1 large red chilli, finely sliced

Prep Time: 15 minutes

Method

  1. Mix dressing ingredients in a small bowl and set aside.
  2. Combine salad ingredients in a salad bowl and toss with dressing.
  3. Serve immediately.