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Helen's Prawn Thai Salad Boats

By Helen Joubert


150g shelled prawns

1 small chopped chilli

1 clove garlic

4 small little gem lettuces

1 carrot (finely sliced)

1 beetroot (medium, finely sliced)

1 red pepper (finely sliced)

1 small cucumber (finely sliced)

6 red salad onions (or spring onions, sliced vertically)

6 sliced radish

12 mini tomatoes (halved)

1 tbsp chopped coriander

Juice of one lime

Drizzle of sesame oil

Salt to taste

Tabasco sauce (optional)

Raw cashew nuts (optional)


1.Finely slice all the veg, and toss it in some of the lime juice and some sesame oil with some malden sea salt.

2. Cook the prawns with the chilli and garlic, with some sesame oil. Add some lime juice.

3. Prepare the lettuce leaves; and add then add the sliced vegetables into the little salad boats. Then add the cooked prawns.

4. Add some more chopped coriander and for some extra crunch, some chopped cashews. You can also add beansprouts and substitute the prawns for any other protein, e.g. chicken, beef, or fish.

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