Thai prawns with banana and cucumber salsa

    18 min

    Prawns are served with an intriguing banana, cucumber and mint salsa. It's definitely different. Serve with lime wedges.

    102 people made this

    Serves: 4 

    • 2 bananas, peeled and thinly sliced
    • 2 cucumbers - peeled, seeded and diced
    • 10 fresh mint leaves, chopped
    • 1/2 bunch fresh coriander, chopped
    • 1 teaspoon finely chopped root ginger
    • 1 fresh red chilli, thinly sliced
    • 4 tablespoons lime juice
    • 1 tablespoon fish sauce
    • 1 tablespoon dark brown soft sugar
    • 675g (1 1/2 lb) tiger prawns, peeled and deveined

    Prep:15min  ›  Cook:3min  ›  Ready in:18min 

    1. In a large bowl, mix bananas, cucumbers, mint, coriander, ginger and red chilli 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 the boil. Place prawns in the water, and cook 3 minutes, or until flesh is opaque. Serve with the banana salsa.

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    Reviews in English (18)


    I wasn't convinced to idea of cucumber in this salad, so I cut it down to half of amount. But it worked really well ( on condition it is eaten straight away). The salad is great variation of typical Thai food, very goid idea as dish on its own when it's too late to have proper fulfilling dish, but too early to avoid any foid at all 😉  -  11 Sep 2016


    I've now made this starter for a few dinner parties and on each occasion family and friends have all commented on the unusual ingredients, prawn and bananas, not something you would normally associate together. However everyone including myself all love the taste, the coriander, mint and ginger really come through. This is a cracking starter and really gets the taste buds, and talking. It is really easy to prepare and best of all cheap too. You won't be disappointed.  -  19 Nov 2015


    i loved this recipe! altho perhaps calling it a 'salsa' is a tad misleading. it's best eaten with plain rice, asian style, which might explain why the flavors were too strong for some reviewers, hehe! try a small teaspoon of this on a large rice cracker as finger food.  -  05 Sep 2003  (Review from Allrecipes US | Canada)