Asian Prawn & Pineapple Salad

Asian prawn & pineapple salad

Author:Barney Desmazery

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

kcal fat saturates carbs sugars fibre
202 7g 1g 17g 14g 3g

Cook: - mins Prep: 20 mins

asian low-salt easy

  • 29
  • 11
  • 0


  • 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


Serves 4

  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.
  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.


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