Krabi Prawn Salad

Krabi Prawn Salad
Prepare ingredients.
Chop 100 grams of yardlong bean finely.
Add the yardlong bean to boiling water.
Cook for 1-2 minutes.
Move the yardlong bean to a bowl.
Chop 3-4 celery stalks finely.
Add the celery stalk to the bowl.
Add 300-500 grams of prawn to boiling water.
Cook for 2-3 minutes.
Remove the shell.
You can leave the very end of the shell on or off, depending on what you prefer.
Add the prawn to the bowl.
Slice 1/2-1 red onion.
Add the red onion to the bowl.
Cut 10-12 red cherry tomatoes in half.
Add the red cherry tomato to the bowl.
Cut 10-12 yellow cherry tomatoes in half.
Add the yellow cherry tomato to the bowl.
Chop the green chili pepper finely (at will).
Add the green chili pepper to the bowl.
Add juice from 1/2-1 lemon.
Add 1/2-1 teaspoon of salt.
Add 1-2 teaspoons of sugar.
Add 2-3 tablespoons of fish sauce.
Add the coriander leaves (at will).
Mix in gently.
... until everything is mixed well.


Krabi Prawn Salad is basically a Thai seafood salad, a mix of raw and blanching way of making this juicy salad. Good as an entree to main dish and also as an appetizer. However, traditionally taken with hot steamy rice or with glutinous rice.


300 grams prawn (300-500 grams)
3 celery stalks (3-4 stalks)
100 grams yardlong bean (or Chinese long bean)
10 red cherry tomatoes
10 yellow cherry tomatoes
1 onion (or red onion)
  green chili peppers (at will)
1⁄2 teaspoon salt (1/2-1 teaspoon)
1 teaspoon sugar (1-2 teaspoons)
2 tablespoons fish sauce (2-3 tablespoons)
1⁄2 lemon (or 1/2-1 lime)
  coriander leaves (or cilantro)