Recipe-Asian Prawn Salad

Asian Prawn Salad

A vibrant, crisp, and refreshing Asian Prawn Salad featuring plump, succulent prawns tossed with crunchy vegetables and a zesty, savory-sweet dressing. This recipe is designed to be reader-friendly, highly shareable, and optimized for your food blog.

Recipe Details

• Prep time: 15 minutes

• Cook time: 5 minutes

• Total time: 20 minutes

• Servings: 4

• Category: Salads / Seafood / Asian-Inspired

Ingredients

For the Salad:

• Large prawns: 500g, peeled and deveined (tails on or off)

• Olive oil or neutral cooking oil: 1 tablespoon

• Garlic: 1 clove, minced

• Salt and black pepper: A pinch, to taste

• Cabbage: 3 cups, thinly sliced (a mix of purple and green cabbage)

• Carrots: 1 large, julienned or grated

• Cucumber: 1 medium, halved, seeded, and sliced into half-moons

• Edamame beans: 1 cup, shelled and cooked

• Fresh herbs: 1/2 cup fresh cilantro and 1/2 cup fresh mint leaves, roughly chopped

• Spring onions (scallions): 3, thinly sliced

For the Asian Dressing:

• Soy sauce (or Tamari): 3 tablespoons

• Rice vinegar: 2 tablespoons

• Sesame oil: 1 tablespoon

• Honey or brown sugar: 1 tablespoon

• Fresh ginger: 1 teaspoon, freshly grated

• Red chili: 1, thinly sliced (optional, for heat)

• Toasted sesame seeds: 1 tablespoon (for garnish)

• Crushed peanuts or cashews: 2 tablespoons (optional, for crunch)

Instructions

1. Cook the Prawns

1. Pat the prawns completely dry with paper towels and season lightly with salt and pepper.

2. Heat a skillet over medium-high heat and add the oil.

3. Add the minced garlic and prawns, sautéing for about 2 to 3 minutes per side until they turn pink, opaque, and cooked through.

4. Remove from heat and set aside to cool slightly.

2. Prepare the Dressing

1. In a small bowl or jar, whisk together the soy sauce, rice vinegar, sesame oil, honey (or brown sugar), grated ginger, and sliced red chili until well combined.

3. Assemble the Salad

1. In a large mixing bowl, combine the sliced cabbage, shredded carrots, cucumber slices, cooked edamame, chopped cilantro, and mint.

2. Add the cooked prawns to the bowl.

3. Pour the dressing evenly over the salad ingredients and toss gently to combine and coat everything thoroughly.

4. Garnish and Serve

1. Transfer the salad to a serving platter or individual bowls.

2. Sprinkle the toasted sesame seeds and crushed peanuts (if using) over the top for an extra layer of texture and flavor.

3. Serve immediately and enjoy fresh!

Blogger’s Tip

• Make-Ahead Note: If you are prepping this in advance, keep the dressing separate until just before serving so the vegetables retain their crisp crunch.