Zesty citrus, ripe orchard fruit, and crisp acidity—Zephyr Pinot Gris has exactly what you need to keep Yam Goong’s tangy, salty, and lightly spiced flavours in check.
It’s fresh, vibrant, and downright delicious. And when the weather’s getting a bit spring-like, this is just the ticket. The best part? The salad’s easy, affordable, and all in one bowl—so more time eating, less time washing up. Like it hot? Pile on the chilli. Prefer it mild? Go easy.
Either way, get 10% off Zephyr Pinot Gris with code ZEPHGRIS at checkout
Yam Goong – Thai Prawn Salad
Ingredients (Serves 2-3)
- Salad:
- 200g Cooked Prawns
- 1 Small Red Onion (Thinly Sliced)
- 1 Small Cucumber (Sliced into thin half-moons)
- 8 Cherry Tomatoes (Halved)
- 1 Small Carrott (Julienned)
- 1 Red Chilli (Finely Sliced, adjust to taste)
- A Handful of Fresh Coriander or Mint Leaves
- 2 Spring Onions (Sliced)
- 50g Crushed Peanuts
- Dressing:
- 2 tbsp Lime Juice
- 1 tbsp Fish Sauce
- 1 tsp Brown Sugar
- 1 Clove of Garlice, Crushed
- 1/2 tsp Grated Ginger
Method
- Make the dressing:
- Mix together the lime juice, fish sauce, sugar, garlic and ginger in a small bowl. Stir until the sugar dissolves.
- Assemble the salad:
- In a large bowl, combine the prawns, red onion, cucumber, tomatoes, carrot, chilli, spring onions and fresh herbs. Pour over the dressing and toss well.
- Finish & Serve:
- Sprinkle with crusted peanuts and serve immediately.
