Garlic chilli prawns with sprout salad

  • 10 mins cooking
  • Serves 2
  • Print


Garlic chilli prawns with sprout salad
  • 1/3 cup (100g) mayonnaise
  • 2 tablespoon lime juice
  • 2 teaspoon wasabi
  • 2 (260g) lebanese cucumbers, seeded, cut into wedges
  • 1 (350g) green capsicum, thinly sliced
  • 227 gram canned sliced water chestnuts, rinsed, drained
  • 3 green onions, finely shredded
  • 1 cup (80g) bean sprouts
  • 80 gram snow pea sprouts, trimmed
  • 1/3 cup loosely packed fresh mint leaves
  • 1 tablespoon finely shredded fresh baby thai basil leaves
  • 2 tablespoon japanese soy sauce
  • 300 gram uncooked medium prawns, shelled, deveined, tails intact
  • 1 fresh small red thai chilli, finely chopped
  • 2 clove garlic, crushed


Garlic chilli prawns with sprout salad
  • 1
    Combine mayonnaise, juice and wasabi in a small bowl. Combine cucumber, capsicum, chestnuts, onion, sprouts, herbs and sauce in medium bowl.
  • 2
    Combine prawns, chilli and garlic in medium bowl; season. Cook prawns in heated large non-stick frying pan over medium heat until changed in colour.
  • 3
    Serve prawns with wasabi mayonnaise and sprout salad.


This salad is at its best served straight after cooking the prawns.

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