Prawns with Banana Salsa

    18 minutes

    The tropical flavours of bananas, chilli, ginger and prawns combine to make this unique dish. It's different!

    22 people made this

    Serves: 4 

    • 2 bananas, peeled and thinly sliced
    • 2 cucumbers - peeled, seeded and diced
    • 10 fresh mint leaves, chopped
    • 1/2 bunch fresh coriander, chopped
    • 1 teaspoon finely chopped ginger
    • 1 fresh red chilli, thinly sliced
    • 4 tablespoons lime juice
    • 1 tablespoon fish sauce
    • 1 tablespoon dark brown soft sugar
    • 675g tiger prawns, peeled and deveined

    Preparation:15min  ›  Cook:3min  ›  Ready in:18min 

    1. In a large bowl mix bananas, cucumbers, mint, coriander, ginger and red chilli to make salsa.
    2. In a small bowl, blend lime juice, fish sauce and brown sugar until sugar has dissolved. Thoroughly mix into the salsa.
    3. Bring a large saucepan of lightly salted water to the boil. Place prawns in the water and cook 3 minutes, or until flesh is opaque. Serve with the banana salsa.

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    Reviews in English (18)


    Altered ingredient amounts. I was looking for something outside the usual meat'n taters. This was an unexpected spicy/tangy taste kaleidoscope! Didn't have any fish sauce so I used soy instead-- worked great! Also subbed the red capsicumwith red capsicumflakes, as it's what I had on hand. And finally, subbed with queen-sized shrip instead of king prawns. One thing I wasn't sure about was whether the dish should be served warm or cold. Guess I'll have to taste test both! I will definitely make this interesting dish again. (Gave it a 4 since I didn't follow the exact directions.)  -  29 Sep 2008


    This was an interesting combo and very delicious. Very easy to make as well. You can more or less of one thing or the other. We used it to dip prawns and bread and both were really nice. I always go pretty easy on the fish sauce as it has such a strong flavour and scent.  -  29 Sep 2008


    i loved this recipe! altho perhaps calling it a 'salsa' is a tad misleading. it's best eaten with plain rice, asian style, which might explain why the flavours were too strong for some reviewers, hehe! try a small teaspoon of this on a large rice cracker as finger food.  -  29 Sep 2008