Thai prawn salad recipe | olivemagazine

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½ avocado
peeled and sliced
¼ cucumber
cut into batons
a handful green beans
trimmed and cooked
1cm piece lemongrass
finely chopped
finely chopped to make 1 tsp ginger
1 small shallot
thinly sliced
1 red chilli
finely sliced
8-10 large raw peeled prawns
2 tbsp coconut cream
½ lime
juiced and zested
fish sauce
to serve ready-to-eat rice noodles

Method

step 1
Lay the avocado on the plate. Put the cucumber, beans, lemongrass, ginger, shallot and chilli in a bowl and toss together, then heap on top of the avocado. Grill the prawns and pile them on top. Mix the coconut cream with the lime juice and zest and a splash of fish sauce. Use to dress the prawns and salad. Serve with rice noodles, if you like.