Food & Drink

Summer Prawn Salad

Poach them, sauté them, skewer them, grill them, deep-fry them.  However you like to eat your prawns, nothing screams Christmas in Sydney like fresh prawns on a hot summer’s day. For me, they are the ultimate festive dish.
I am sharing an easy prawn summer salad that you can enjoy alfresco this summer with friends and family. This light, refreshing dish has plenty of crunch and lots of great textures. It’s healthy, full of flavour and the perfect way to start your Christmas feast.

- Rey Vakili 

WIN everything you need to create this Summer Prawn Salad! 

For your chance to win this Summer Prawn Salad pack with fresh ingredients from Northbridge Plaza retailers, just head over to our Instagram (@northbridgeplaza), make sure you're FOLLOWING us, LIKE the giveaway post, and TAG at least one friend in the comments. 

Entries close 8 December 2021. 
Full terms and conditions here. 



12 large fresh cooked prawns (Steve Costi’s Seafood)
1 cup shredded Wombok or Chinese cabbage (LoSurdos)
1 large carrot grated
3 Lebanese cucumbers, julienned 
1 cup beansprouts
¾ cup coriander leaves 
¾ cup mint leaves 
¼ cup cashew nuts, roughly chopped (My Wellness)
¼ cup fried shallots (Tokyo Mart)
2 birdseye chillis 
70 g Vermicelli noodles (Tokyo Mart)

½ teaspoon sugar
2 green chillies
1 spring onion
3cm knob of ginger peeled and diced
1 cup (loosely packed) fresh coriander leaves with stems, roughly chopped 
½ cup EVOO
1 tablespoon white wine vinegar
½ teaspoon salt


1. Peel and prepare your poached prawns. Remember to always devein!

2. Prepare your ingredients for the salad. Shred cabbage, grate carrot, cut cucumbers into thin matchsticks, wash and pick mint and coriander leaves, roughly chop cashews. Slice red chillies. 

3. Prepare your ingredients for your dressing. Deseed and finely chop your two green chillies. Peel and dice ginger. Finely chop spring onion. Roughly chop coriander. Using a mortar and pestle (you can also use a food processor if easier) mash the ginger, chillies, coriander, sugar, salt and spring onion into a green paste. It will look like a kind of pesto and it will smell divine! Spoon paste into a mixing bowl. Add in vinegar and olive oil and mix until well-combined. Salt to taste.

4. Prepare your vermicelli noodles but placing in a bowl of boiling water for 1 minute. Drain and set aside.

5. Time to combine your salad! I like to separate the components as I think it makes for great presentation but you can also toss to combine! Add carrots, beansprouts, cabbage, coriander, mint, cucumber to a large bowl. Top with prawns and scatter cashew nuts over the salad. Pour dressing over only when serving and top with crunchy fried shallots and red chilli.