Marinade prawns in lemongrass, ginger and garlic for an Asian-style twist to this tasty summer salad.


  • 1kg Australian Raw Black Tiger Prawns, peeled leaving tails intact, deveined
  • 1 tablespoon peanut oil
  • 1 tablespoon lemongrass paste
  • 1 tablespoon ginger, finely grated
  • 1 garlic clove, crushed
  • 200g pad Thai rice noodles
  • 350g pkt Asian Style Salad Kit
  • 1 red chilli, thinly sliced


  1. Combine the prawns, oil, lemongrass, ginger and garlic in a large bowl. Cover and place in the fridge for 1 hour to develop the flavours.
  2. Meanwhile, place the noodles in a large heatproof bowl. Cover with boiling water. Set aside for 5 mins or until noodles are tender. Refresh under cold water. Drain
  3. Heat a barbecue flat plate or chargrill on high. Cook the prawns for 2 mins each side or until browned and cooked through.
  4. Prepare the salad kit following packet directions. Combine the prawns, noodles, salad mixture and chilli in a large bowl. Season.