Created by: Sydney Seafood School at Sydney Fish Market
Serves: 6 (entree)

You don’t even need to turn on the stove to make this quick and delicious salad, perfect for summer entertaining.


  • 700g large cooked prawns, peeled and deveined, tails intact
  • ½ long red chilli, halved, seeded, cut into thin strips
  • 2 small cucumbers, halved, seeded and finely sliced
  • ¼ cup mint leaves 
  • 1 cup watercress sprigs
  • 2 tbsp roasted unsalted peanuts, finely chopped

Asian Dressing

  • 1 tablespoon fish sauce
  • 1 tablespoon palm sugar
  • 3 tablespoons lime juice
  • 1 tablespoon very finely chopped lemongrass, white part only
  • 2 golden shallots, finely sliced
  • 3 small red chillies, seeded and roughly chopped


  1. Make the Asian Dressing: combine all ingredients and set aside.
  2. Add prawns to the dressing. Add the chilli, cucumber, mint, watercress and two-thirds of the peanuts. Gently toss to mix well. 
  3. Arrange on serving plates or a large platter and sprinkle with the remaining peanuts.


  • This recipe can be prepared a few hours in advance.
  • Alternative species: Bugs, Marron, Redclaw, Rock Lobsters, Yabby.