Prawn Salad with Green Asparagus Ala Legian Beach

5 from 7 votes
Prep Time 20 minutes
Cook Time 8 minutes
Total Time 28 minutes
Course Dinner
Cuisine European
Servings 2 people


For the dressing:

  • 6 Poles Asparagus, green
  • 1 Hot peppers, red, long, mild
  • 2 small Chillies, green
  • 2 tbsp Lime juice
  • 3 tbsp Fish sauce, light
  • 3 tbsp Honey, bright
  • 10 g Sriracha sauce, alternatively 1 teaspoon Tabasco

For dipping:

  • Spring roll sauce ala Sanur Beach
  • 2 tbsp Sour cream
  • 1 tbsp Lime juice

To garnish:

  • 2 leaves Salad, Lollo bionda
  • 20 g Carrot threads, fresh or frozen
  • 1 Lime


  • Let the shrimp thaw. Discard the defrost water. If a distinct black stripe is visible on the back of the shrimp, cut open with a knife and remove the intestines with tweezers. Wash the fresh, green asparagus, cap approx. 2 cm at the lower end, peel from the lower half. Discard the shells and the remains of the cape. Blanch in vegetable or chicken stock for 3 minutes. Cut into bite-sized pieces.
  • Wash the peppers, cap at the top, cut open lengthways, fold open and core. Cut transversely into thin threads. Wash the small, green chillies and cut them crosswise into thin slices. Leave the grains and discard the stems.
  • Mix the ingredients for the dressing and dipping and keep them ready. Wash the lettuce and cover the serving plates with it. Slice the julienne threads from a washed and peeled carrot and sprinkle over the lettuce leaves. Make sections of the lime to the right and left of the middle, remove the stone and add to it.
  • Steam the prawns in the colander until they are just pink. Distribute on the serving plates, drizzle with the dressing and serve immediately with the dip sauce in the extra bowl and enjoy.


  • Sriracha sauce, see: Sriracha Sauce Thailand Springrollsauce ala Sanur Beach, see: Springrollsauce ala Sanur Beach
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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