Thai prawn salad

This time I had the fresh prawns on my shopping list for a delicioius Thai salad with dried shrimp sauce. I discovered the small dried shrimp last year and ever since I use it for a wonderful authentic flavour to Thai recipes. You can see it in the photos, it’s 1cm long, with intense and salty taste. When cooked it has the coveted umami flavor (or so-called “fifth taste”).


photo 1

Complexity: Medium

Preparing time: 15 min

Cooking time: 20 min



Thinly slice the carrots, the bell peppers and the cucumbers. Use the kind of slicer as in the picture, it will go easier. Mix them into a bowl. Chop the mint and the cilantro and add them to the mix.


Peel, wash and dry the fresh prawns and cook them in 2 spoons of oil for 4-5 minutes or until they turn into pink. Add them over the salad.


Cook the small dried shrimp in a pan on medium heat for 3 minutes. Set aside. The dried shrimp adds a pungent and sharp flavor to vegetable dishes and can be found in Dragonul Rosu Asian market store.

Separately, place the palm sugar and water in a sauce pan on stove top over medium heat. Cook until sugar is dissolved and begins to bubble. Add the chilies, fish sauce, lime & lemon juice, onions and garlic. Stir and let cook for 2 minutes. Add the dried shrimp. Now take a sip and adjust on your taste.

Add the sauce on the salad and serve. For an extra kick and crunchiness you can add some cashews or peanuts on top.

If  you like prawns and LOVE Asian cuisine, I hope you give this fast and delicious recipe a try soon. Enjoy!

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