Thai Banana Salsa with King Prawns
Incredibly revitalizing. I prepare extra salsa to store in the fridge, perfect for a quick pick-me-up after a busy day at university. Serve it on a banana leaf with lime wedges for a delightful presentation.
Ingredients
- 2 bananas, peeled and thinly sliced
- 2 cucumbers – peeled, seeded, and diced
- ½ cup fresh mint leaves
- ½ cup fresh cilantro leaves
- 1 teaspoon finely chopped fresh ginger root
- 1 fresh red chile pepper, thinly sliced
- ¼ cup lime juice
- 1 tablespoon fish sauce
- 1 tablespoon brown sugar
- 1 ½ pounds tiger prawns, peeled and deveined
Instructions
- In a large bowl, mix bananas, cucumbers, mint, cilantro, ginger, and red chile pepper to make salsa.
- In a small bowl, blend lime juice, fish sauce, and brown sugar until sugar has dissolved. Thoroughly mix into the salsa.
- 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: 260kcalCarbohydrates: 25gProtein: 36gFat: 2gCholesterol: 259mgSodium: 281mgPotassium: 465mgFiber: 2gSugar: 13gVitamin C: 32mgCalcium: 161mgIron: 4mg
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