Featured Recipe

Jamaican Pimmís Ė Served with Grace Ginger Beer


Recipe Details

Encona Thai Style Prawn and Rice Salad


A tangy and crunchy Oriental salad which is a true medley of flavour! A perfect side dish for meat and fish of serve as its own delicious starter course.

Serves4 people
Preparation time30 mins
Cooking time15 mins


Shopping list:

  • 300g cooked Jasmine rice, chilled
  • 250g cooked king prawns
  • 200g cooked baby prawns
  • 1 head of oriental cabbage, finely shredded
  • 1 red pepper, finely shredded
  • 2 carrots, coarsely grated
  • 3 spring onions, finely shredded
  • 5 radishes, finely sliced
  • 1 handful of bean sprouts
  • 2 hard boiled eggs, sliced into quarters
  • 1 small handful of chopped basil, coriander and mint.

For the dressing:

  • 2 tbsp Encona Thai Chilli and Ginger Sauce
  • 2 tbsp lime juice
  • 2 tbsp groundnut oil
  • 1 tbsp fish sauce
  • 3/4 tbsp sugar
  • 1 garlic clove, crushed

How to do it

  1. In a large serving bowl, whisk all the dressing ingredients together.
  2. Add the prawns, oriental cabbage, red pepper and carrot to the dressing.
  3. Give the salad a good mix before adding the radish, spring onions, bean sprouts, Jasmine rice and herbs. 
  4. Finish the salad by adding the sliced egg, some more of the dressing if desired and serve. Enjoy!