Category: Medium

Encona Thai Style Prawn and Rice Salad

Cooking Time: 15 mins Prep time: 30 mins

Serves 4


  • 300g cooked Jasmine rice, chilled
  • 250g of cooked king prawns
  • 200g of cooked baby prawns
  • 1 head of oriental cabbage, finely shredded
  • 1 red pepper, finely shredded
  • 2 carrots, coarsely grated
  • 3 spring onions, finely, shredded
  • 5 radishes, thinly sliced
  • Handful of bean sprouts
  • 2 hard boiled eggs, sliced into quarters
  • Small handful of chopped basil, coriander and mint

For the dressing:

  • 2 tbsp Encona Thai Sweet Chilli and Ginger Sauce
  • 2 tbsp limejuice
  • 2 tbsp groundnut oil
  • 1 tbsp fish sauce
  • ¾ tbsp sugar
  • 1 garlic clove, crushed


1) In a large serving bowl whisk all the ingredients together to make the dressing.

2) Add the prawns, oriental cabbage, red pepper and carrot.

3) Give the salad a good mix before adding the radish, spring onions, bean sprouts and herbs.

4) Finish the salad with sliced egg and serve.

Product Used

Encona Thai Style Prawn and Rice Salad
Encona Thai Style Prawn and Rice Salad
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