Prawn salad with lemongrass and mint


This spicy prawn salad is prepared with a contrast of colours : red Indian shallots, green lime, pink baby spinach leaves, blue and white edible flowers (butterfly peas and chili flowers). On the same base (prawns + sauce), you can make your own mix of colours ! Pomegranate is always nice in a salad but don't forget to go and have a look in your garden. Many flowers are edible (as long as they have not been sprayed), such as garlic flowers, rose petals, chrysanthemum, jasmine, hibiscus and much more!

Serves 2.


200 g prawns, peeled, deveined

2 tablespoons lime juice

2 tablespoons fish sauce

1 tablespoon roasted chili paste

100 ml chicken stock

2 Indian shallots, sliced

10 g lemongrass, finely sliced

A dozen mint leaves, roughly chopped

2 coriander sprigs, chopped

2 tablespoons unsalted cashew nuts, dry roasted

A dozen baby spinach leaves

Few edible flowers

1 teaspoon fresh bird's eye chilli, finely chopped (optional)


Bring the chicken stock to a boil. Add fish sauce, roasted chili paste and prawns. Cook for 2 minutes or until the prawns turn pink. Cool for a few minutes then mix the stock and prawns with the rest of the ingredients but spinach leaves and edible flowers. Taste to see if extra lime juice or fish sauce is needed.


Serve on a bed of baby spinach leaves. Garnish with edible flowers.

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