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Prawns with daikon salad and spicy lime mayonnaise

Australian Gourmet Traveller recipe for prawns with daikon salad and spicy lime mayonnaise.

By Lisa Featherby
  • 30 mins preparation
  • Serves 14
  • Print
Prawns with daikon salad and spicy lime mayonnaise
A big bowl of cooked prawns requires little work or embellishment - just a simple sauce and a salad.


  • 1 daikon, cut into julienne, placed in iced water
  • 4 cups (firmly packed) watercress
  • 2 iceberg lettuces, thinly sliced
  • 4 spring onions, thinly sliced
  • 3 tsp toasted or black sesame seeds
  • 2 kg large cooked unpeeled prawns
  • To serve: lime wedges
Spicy lime mayonnaise
  • 80 ml lime juice (1/3 cup)
  • 3 egg yolks
  • 1 garlic clove, crushed
  • 600 ml olive oil
  • 110 gm sriracha (see note)


  • 1
    For mayonnaise, process juice, yolks and garlic in a food processor until smooth, then, with motor running, gradually add oil in a thin steady stream until thick. Add sriracha, process to combine, transfer to a bowl and refrigerate.
  • 2
    Toss daikon, watercress, lettuce, spring onion and sesame seeds in a bowl to combine. Serve with prawns, spicy lime mayonnaise and lime wedges.


Note Sriracha is a Thai chilli sauce; it's available from Asian grocers.
Drink Suggestion: Zesty Clare Valley riesling. Drink suggestion by Max Allen