Your Cart is Empty

    Prawn salad recipe BiGG Coconut Satay

    June 10, 2021 2 min read

    Thai prawn salad with BiGG Coconut Satay

    Prawn Salad Recipe
    BiGG Coconut Satay

    This Prawn salad is a must-try for anyone looking for a light, refreshing and flavourful meal. The combination of juicy prawns, crunchy vegetables and tangy and spicy Thai dressing creates an explosion of flavours in your mouth, making it a truly unforgettable dish.

    The dish is easy to prepare and requires only a few fresh ingredients. The sliced wombok cabbage, carrots, red and yellow capsicums, mint, and coriander are the perfect bed for the pan-fried prawns. The Thai dressing, made with fish sauce, lime juice, coconut oil, and brown sugar, is the perfect complement to the flavors of the salad, making it both tangy and spicy.

    To finish, a sprinkle of BiGG Coconut Satay adds an extra layer of flavor, making the dish truly irresistible. This salad can be enjoyed as a light and refreshing meal, or as a side dish to any Asian-style meal. Its versatility and flavor make it a great choice for any occasion.

    Overall, this Thai prawn salad is a must-try for anyone looking for a quick, easy, and delicious meal. The combination of fresh ingredients, tangy and spicy flavors, and a touch of BiGG Coconut Satay make it a truly unforgettable dish that you won't be able to resist. So, whether you're looking for a light lunch or a side dish to your Asian-style meal, this salad is sure to satisfy your cravings.


    • BiGG Coconut Satay
    • ¼ wombok cabbage
    • 2 carrots
    • ¼ bunch mint
    • ¼ bunch coriander
    • ¼ bunch spring onion
    • 1 red capsicum
    • 1 yellow capsicum
    • 200g prawns
    • Thai Dressing:
      • 5ml fish sauce
      • 30ml lime juice
      • 15ml coconut oil
      • 1g brown sugar


    1. Finely slice the wombok cabbage, carrots, red and yellow capsicums, mint, and coriander. Put all the ingredients in a bowl and set aside.
    2. Pan fry the prawns in a hot pan with oil for 2-3 minutes until they turn pink and firm. Allow to cool.
    3. Combine the salad ingredients with the Thai dressing, then add in the prawns.
    4. Finish the salad with a sprinkle of BiGG Coconut Satay.