Name: Asian prawn & pineapple salad
Prep time: 20 min
Total time: 20 min
Yield: 4
Cuisine: Asian
Ingredients: 1 small pineapple or 350g pineapple chunks; 140g beansprout; 250g cooked king prawn; ½ cucumber peeled, deseeded and sliced on the angle; 200g cherry tomatoes halved; handful mint leaves, very roughly chopped; 50g unsalted cashew toasted if you like; ½ red chilli deseeded and sliced; 1 garlic clove; 1 tsp golden caster sugar; juice 2 limes; 1½ tsp fish sauce

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Asian prawn & pineapple salad

Asian prawn & pineapple salad

Barney Desmazery

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Serves 4

Easy

Prep: 20 mins

A star rating of 3.8 out of 5.9 ratingsRate

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This no-cook main course salad can just be tossed together and served on its own, or with steamed rice or boiled noodles

Healthy

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Alternatives

Complete the dish

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Gingery shiitake noodles

A star rating of 4.2 out of 5.13 ratings

Ingredients

Nutrition

Units:

MetricUS

1 small pineapple

or 350g pineapple chunks
140g beansprout
250g cooked king prawn
½ cucumber

peeled, deseeded and sliced on the angle
200g cherry tomatoes

halved
handful mint

leaves, very roughly chopped
50g unsalted cashew

toasted if you like

For the dressing

½ red chilli

deseeded and sliced
1 garlic clove
1 tsp golden caster sugar
juice 2 limes
1½ tsp fish sauce

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Nutrition: per serving

kcal202
fat7g
saturates1g
carbs17g
sugars14g
fibre3g
protein19g
salt1.5g

low

Method

step 1

Mash the chilli, garlic and sugar to a paste using a pestle and mortar or small processor. Stir in the lime juice and fish sauce, then set aside.
step 2

Peel, quarter, core and slice the pineapple at an angle. Toss with beansprouts, prawns, cucumber and tomato and some of the dressing. Pile into bowls and scatter with mint and cashews. Drizzle with the rest of the dressing and serve.

Recipe from Good Food magazine, October 2009

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A star rating of 3.8 out of 5.9 ratings

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