Golden Prawn Salad


  • 12 large tiger prawns, shelled¬†and deveined
  • 2 tomatoes, diced
  • 1 small red onion, chopped
  • 1 cucumber, seeds removed¬†and diced
  • ¬Ĺ bunch Vietnamese mint
  • 0.33 lb Danish feta
  • 2 tbsp of TurmeriX



  • 2 ¬Ĺ tbsp of warm water
  • Lime juice
  • 1 tbsp of honey
  • 1 ¬Ĺ tsp of tamarind paste
  • Salt to taste
  • ¬Ĺ cup of vegetable oil
  • 1 tbsp of TurmeriX



        For the dressing:

    • In a small bowl mix the tamarind, honey, lime juice, salt, and TurmeriX to form a paste.
    • Stirring slowly add the water little by little until combined.
    • Transfer to a jar with a tight-fitting lid and add the oil.
    • Replace the lid¬†and shake vigorously until emulsified.¬†


        For the salad:

  • In a medium sized bowl add the tomatoes, red onion, and cucumber; season with salt and cracked black pepper.
  • Dress with the dressing, toss¬†and transfer to a serving platter.
  • Meanwhile, heat a pan or griddle to medium heat.
  • Sprinkle the prawns with TurmeriX¬†and salt.
  • Grill or fry prawns for 3-4 minutes on each side. You will be able to tell when the prawns are cooked, as they will turn a pink color.
  • Transfer to the serving plate on top of the salad.
  • Garnish with crumbled feta¬†and Vietnamese mint leaves.