Modern Sydney Barbecued Prawn and Herb Salad
Plump king prawns seared on a hot barbecue, tossed with crisp cucumber, fresh herbs, crunchy peanuts, and a zesty lime dressing.
- Prep
- 20 min
- Cook
- 5 min
- Total
- 25 min
- Servings
- 4
- Difficulty
- Easy
- Calories
- 310 kcal
Equipment
- •Barbecue hotplate or grill
- •Mixing bowl
- •Tongs
- •Small whisk
- •Platter
Nutrition
Per serving, approximate
- Calories
- 310 kcal
- fat
- 15 g
- carbs
- 10 g
- fibre
- 3 g
- protein
- 32 g
- calories
- 310 kcal
Instructions
- 1
Whisk lime juice, fish sauce, brown sugar, sliced chilli, and garlic in a bowl until the sugar dissolves.
- 2
Pat the prawns dry with paper towels and toss lightly with olive oil.
- 3
Preheat your barbecue hotplate or grill pan over high heat until smoking hot.
- 4
Place prawns on the hotplate in a single layer and cook for two minutes without moving them.
- 5
Turn the prawns and grill for one more minute until pink, opaque, and lightly charred.
- 6
Transfer the prawns to a plate and rest for two minutes.
- 7
Combine cucumber slices, mint, coriander, and Thai basil in a large mixing bowl.
- 8
Pour half of the lime dressing over the herbs and cucumber, tossing gently to coat.
- 9
Spread the herb salad across a large serving platter and arrange warm prawns on top.
- 10
Drizzle with remaining dressing, then scatter over chopped peanuts and crispy fried shallots before serving.
Chef's tips
Ensure the barbecue hotplate is smoking hot so the prawns char quickly without turning rubbery. Dress the soft herbs immediately before serving to keep them crisp and vibrant.
Ingredient substitutions
- Thai basil → extra fresh mint and coriander
- roasted peanuts → toasted macadamia nuts or cashews
- raw king prawns → calamari rings or firm white fish fillets
Storage
Keep leftover prawns and undressed salad separately in sealed containers in the fridge for up to one day.
Reheating
Eat leftovers cold or briefly warm prawns in a hot dry frypan for one minute; avoid microwaving.
Common mistakes to avoid
- •Overcooking the prawns until dry and chewy rather than tender.
- •Dressing the fresh herb salad too far in advance, which wilts the leaves.
- •Crowding the hotplate, which steams the prawns rather than searing them.
Serving suggestions
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