Ko Sai King Prawn, Chilli and Cashew Nut Salad

Prawn Salad Ko Sai

Serves 1


  • 8-11 small raw king prawns
  • 40g green mangoes, peeled and finely shredded
  • 4 red cherry tomatoes, quartered
  • 30g cucumber, deseeded and cut into fine strips
  • 30g green beans, cut into fine strips
  • 10g bunch of spring onions, cut into fine strips
  • 10g coriander leaves
  • 10g mint leaves, finely sliced
  • 50g chinese cabbage, finely sliced
  • 40g cashew nuts, salted and roasted


  • 250ml water
  • ½ lime, squeezed
  • Lime leaf
  • Coriander stalk
  • 1/2 garlic clove, crushed
  • 1/2 lemongrass stalk, crushed
  • 20g shallots, sliced
  • 3g sugar
  • Pinch of salt


  • 2 garlic cloves, grated
  • 2 red chillies, finely diced
  • 2 green chillies, finely diced
  • 40g palm sugar or brown sugar
  • 30ml lime juice
  • 60ml fish sauce


  1. Place all of the liquor ingredients in a large saucepan and bring to the boil. Turn the heat down and simmer for 5-10 minutes.
  2. Add the prawns to the liquor and gently poach for 5 minutes or until cooked. Remove the prawns from the poaching liquor and allow to cool.
  3. While the prawns are cooling, mix all of the dressing ingredients together in a bowl and stir until the sugar is dissolved.
  4. Put all of the salad ingredients in a bowl with the cooked prawns, add the dressing and toss until everything is well combined.
  5. Transfer to a serving plate and enjoy.