Thai Banana Salsa with King Prawns Recipe -
Thai Banana Salsa with King Prawns Recipe
  • READY IN 25 mins

Thai Banana Salsa with King Prawns

Recipe by  

"Extremely refreshing. I make extra salsa to keep in the fridge for a pick-me-up after a long day at uni. You can serve it on a banana leaf with lime wedges."

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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings
  • PREP

    15 mins
  • COOK

    3 mins

    25 mins


  1. In a large bowl, mix bananas, cucumbers, mint, cilantro, ginger, and red chile pepper 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 a 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 More Reviews

Most Helpful Positive Review
Nov 02, 2003

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 flavors were too strong for some reviewers, hehe! try a small teaspoon of this on a large rice cracker as finger food.

Most Helpful Critical Review
Oct 17, 2003

My boyfriend loved this recipe, but unfortunately I didn't. I found the taste of the fish sauce and all that cilantro too strong. The prawns that the recipe called for are just too large - you have to eat a bite of prawn, then a bite of the salsa. If you like cilantro, you should try this recipe - but I suggest you use small shrimp that can be eaten with the salsa in the same bite.


14 Ratings

Feb 18, 2010

This is an interesting combo and so very delicious! Very easy to make as well. I have made this many times and love it the more I make it! I mix the prawns in and eat it with a spoon I love it so much! Goes good served as an appy with french bread too. If you love cilantro, mint and lime juice you will love this recipe!!

Apr 07, 2009

Very good (and pretty)! You may think the salsa dressing is too salty/limey at the beginning, but it sweetens a lot after the bananas are added. King prawns were a little too dear for me, so I used large shrimp. You may want to chop your bananas & cucumber smaller to make this more like a salsa, I just brushed my shrimp with the dressing and ate it all like salad. Thanks for the recipe!

Sep 12, 2008

Brilliant, the Salsa was amazing, used it with fish cakes instead of prawns. This recipe is a keeper. Thanks

Apr 01, 2008

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 pepper with red pepper flakes, 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.)

Apr 11, 2011

Delicious! Will let it marinate overnight and have for lunch tomorrow.

Dec 28, 2009

Gave this 4 stars because I changed it so much from the original but what a great base to start with! I eliminated the cilantro and put in only 1/4 tsp. of the thai fish sauce (1 tablespoon of that stuff would put me off fish for a year!) I will increase the bananas next time.


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  • Calories
  • 260 kcal
  • 13%
  • Carbohydrates
  • 25.4 g
  • 8%
  • Cholesterol
  • 259 mg
  • 86%
  • Fat
  • 2 g
  • 3%
  • Fiber
  • 2.4 g
  • 10%
  • Protein
  • 36 g
  • 72%
  • Sodium
  • 281 mg
  • 11%

* Percent Daily Values are based on a 2,000 calorie diet.

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