Thai Banana Salsa with King Prawns

Extremely refreshing. I make extra salsa to keep in the fridge for a pick-me-up after a long day at uni. You can serve it on a banana leaf with lime wedges.

Original recipe makes 4 servings

Ingredients

2 bananas, peeled and thinly sliced
2 cucumbers – peeled, seeded, and diced
1/2 cup fresh mint leaves
1/2 cup fresh cilantro leaves
1 teaspoon finely chopped fresh ginger root
1 fresh red chile pepper, thinly sliced
1/4 cup lime juice
1 tablespoon fish sauce
1 tablespoon brown sugar
1 1/2 pounds tiger prawns, peeled and deveined

  • PREP

    15 mins

  • COOK

    3 mins

  • READY IN

    25 mins

Directions

  1. In a large bowl, mix bananas, cucumbers, mint, cilantro, ginger, and red chile pepper to make salsa.
  2. In a small bowl, blend lime juice, fish sauce, and brown sugar until sugar has dissolved. Thoroughly mix into the salsa.
  3. Bring a large saucepan of lightly salted water to a boil. Place prawns in the water, and cook 3 minutes, or until flesh is opaque. Serve with the banana salsa.

Nutrition

Calories: 260 kcal
Carbohydrates: 25.4 g
Cholesterol: 259 mg
Fat: 2 g
Fiber: 2.4 g
Protein: 36 g
Sodium: 281 mg

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