Prawn Salad  With Peach

Easy and quick Prawn Salad With Peach recipe is healthy and delicious.

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Vinaigrette Sauce – ▢1 teaspoon dijon mustard – ▢3 tablespoons olive oil – ▢1 teaspoon balsamic vinegar Salad ingredients – ▢1/2 lb tiger prawn tails (peeled and deveined) – ▢1 tablespoon olive oil – ▢4 slices white bread (cut into small pieces ) – ▢8.81 oz (250 grams) 1 canned corn (drained ) – ▢2 peaches (cut into small pieces) – ▢10 sprigs cilantro leaves (chopped )

Step 1

Prepare the vinaigrette sauce by combining dijon mustard, olive oil and balsamic vinegar in a small bowl. Whisk well and set aside.

Step 2

Clean and pat dry the prawns with paper towels. Heat a stir-frying pan with 1/2 tablespoon of olive oil over medium heat, add the prawns and cook for 1 minute on each side until pink and cooked through. Dish out onto a plate.

Step 3

In the same pan, heat the remaining olive oil over medium heat. Add bread and sear for 10 seconds on every side until crispy and golden brown. Dish out and set aside.

Step 4

Assemble the salad by adding sweet corn, prawns, peaches and chopped cilantro in a bowl. Stir in the vinaigrette sauce and toss well with a spoon. Sever the salad with crumbled bread on top for the best taste.


Bee Yinn Low is a cookbook author and a recipe developer specializing in easy, quick and delicious home cooking. Her work has earned her numerous accolades, including TV appearances, live cooking demos, radio interviews, and press mentions in the United States and Asia.