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Lemongrass Prawns with Zucchini Salad


Lemongrass prawns with zucchini salad

Course Salad
Keyword Healthy
Prep Time 20 minutes
Cook Time 10 minutes


  • 1 tbs finely chopped lemongrass or lemongrass paste
  • 2 tsp finely grated ginger
  • 1 garlic clove crushed
  • 1 long red chilli seeded, finely chopped (optional)
  • 1/4 cup (60mlime juice
  • 1 tbs finely chopped coriander
  • 1 tbs extra virgin olive oil
  • 750 g raw Coles Banana Prawns peeled leaving tails intact, deveined
  • 1 tbs salt-reduced soy sauce
  • 1/4 tsp sesame oil
  • 250 g pkt Coles Australian Zucchini Noodles
  • 1/2 cup coriander leaves
  • 1/2 cup mint leaves
  • 1 Lebanese cucumber peeled into ribbons
  • 1 carrot peeled, cut into ribbons
  • 2 spring onions thinly sliced


  1. To make the zucchini salad, combine the zucchini noodles, coriander, mint, cucumber, carrot and spring onion in a large bowl.
  2. Combine the lemongrass, ginger, garlic, chilli, if using, lime juice, coriander and oil in a jug. Place the prawns in a large bowl. Add half the lemongrass mixture and toss to coat.
  3. Heat a barbecue plate on high. Cook the prawns for 2-3 mins each side or until prawns curl and change colour. Transfer to a plate.
  4. Add the soy sauce and oil to the remaining lemongrass mixture in the jug.
  5. Arrange the zucchini salad on a large serving platter. Top with prawns. Drizzle with the soy sauce mixture.