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Photo of Thai prawn and pumpkin salad by WW

Thai prawn and pumpkin salad

Total Time
25 min
15 min
10 min
This Thai-inspired salad has the perfect balance of flavour and spice


Raw peeled prawns

500 g, peeled, medium size, tails intact

Soy sauce

2 tsp

Fresh ginger

1 tsp, grated

Butternut pumpkin

300 g, cut into 2cm pieces

Lime juice

1 tbs

Fish sauce

1 tsp

Brown sugar

2 tsp


1 stick(s), thinly sliced

Green shallot(s)

3 individual, thinly sliced

Cos lettuce

1 cup(s), leaves separated

Fresh basil

¼ cup(s), (Thai) leaves

Fresh mint

¼ cup(s), leaves

Fresh red chilli

1 whole, deseeded, thinly sliced

Unsalted roasted cashew nuts

¼ cup(s), (40g) unsalted, chopped

Oil spray

1 x 3 second spray(s)


  1. Combine prawns, soy sauce and ginger in a medium bowl. Toss to combine. Cover and refrigerate for 10 minutes.
  2. Meanwhile, boil, steam or microwave pumpkin until tender.
  3. Place juice, fish sauce and sugar in a small saucepan over medium heat. Cook, stirring, for 1–2 minutes or until sugar has dissolved. Set dressing aside to cool.
  4. Lightly spray a large non-stick frying pan with oil and heat over medium heat. Cook prawns, in batches, for 2–3 minutes each side or until prawns change colour and are just cooked through.
  5. Combine pumpkin, prawns, celery, shallots, lettuce, basil, mint and dressing in a large bowl and toss gently to combine. Serve salad topped with chilli and cashews.


SERVING SUGGESTION: ½ cup (85g)Steamed jasmine rice. TIP:You can use 2 cups (320g) shredded skinless lean cooked chicken breast instead of prawns.