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Thai Style Prawns


  • 5tbsp light mayonnaise

  • 3tbsp thai sweet chilli sauce

  • 1tsp sriracha

  • 1lb large shrimp, shelled and deveined (weight after peeled)

  • 2tsp cornstarch

  • 1tsp canola oil

  • 3 cups shredded iceberg lettuce

  • 1 cup shredded purple cabbage

  • 4tbsp chopped spring onion


  1. In a medium bowl, combine mayonnaise, thai sweet chili sauce and sriracha. Set aside.

  2. Combine lettuce and cabbage and divide between four plates. Set aside.

  3. Coat shrimp with cornstarch, mixing well with your hands.

  4. Heat a large skillet or wok on high heat, when hot add oil. When oil is hot add the shrimp to hot pan and cook tossing a few times until cooked through, about 3mins. Remove from pan and combine with the sauce coating well.

  5. Place shrimp on lettuce and top with scallions.

Adapted from Skinny Taste

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