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Recipe

Prawn Thai Pesto Salad

15
Mins
Prep time
10
Mins
Cook time
4
Serves

A quick no fuss recipe to use up any leftover prawns this festive season, turning them into a fresh Thai inspired salad.

Bread & Grains
Christmas
Meat
Vegetables
Prawn Thai Pesto Salad

This prawn Thai pesto salad is an easy use it up recipe that transforms leftover cooked prawns into a fresh, vibrant Thai-inspired salad. It’s perfect for when you have seafood from last night’s feast. Simply blend herbs and nuts into a pesto and toss with noodles and prawns. Turning yesterday’s leftovers into a quick, no-fuss lunch that feels light yet satisfying! This recipe is also endlessly flexible as you can swap the prawns for leftover chicken or tofu and use whatever herbs or nuts you have in the fridge. So, when you’re facing leftover prawns and wilting herbs that need using, give this prawn Thai pesto salad a try!

Need

300g leftover cooked prawns
1 lime
1 chilli
1 bunch of herbs (we’ve used mint, basil and coriander)
300g Noodles (egg or rice based)
1 Tbsp of fish sauce
1/2 Tsp grated ginger
1 Tbsp sesame oil
100ml vegetable oil
75g of cashews (or any nuts you have)
1 Tbsp sesame seeds (optional)
1 Tbsp. of crispy shallots (optional)

How

  1. In a bowl place noodles and cover with boiling water. Set aside to soften.
  2. Toast sesame seeds in a dry fry pan until lightly golden. Set aside to cool.
  3. To make the pesto dressing add the vegetable oil, herbs, chili, cashews, sesame seeds, fish sauce, sesame oil, grated ginger and the juice and zest of the lime into a small food processor and blend until smooth.
  4. Slice the leftover prawns in half, length ways. Drain noodles and mix with the pesto and prawns.
  5. Divide into bowls and garnish with any remaining fresh herbs and crispy shallots.
  6. Enjoy!
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