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Vietnamese Prawn Salad

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Ingredients Method Notes

Ingredients
  

  • 2 tbs fish sauce
  • 2 tbs white sugar
  • 2 limes rind finely grated, juiced
  • 1 garlic clove crushed
  • 2 long red chillies sliced (use one if this will be too hot)
  • 2 kaffir lime leaves finely shredded
  • 500 g cooked king or tiger prawns peeled, deveined
  • 1 lebanese cucumber
  • 60 g baby rocket or mixed salad greens
  • 250 g grape tomatoes halved
  • 1 french shallot peeled, thinly sliced
  • 2 tbsp toasted chopped peanuts
  • 1/2 c coriander leaves

Method
 

  1. Combine fish sauce and sugar in a shallow bowl and stir to dissolve sugar. Add lime rind, juice, garlic, chilli and kaffir lime leaves. Add prawns and toss well. Cover and refrigerate for 15 mins.
  2. Meanwhile, halve the cucumber lengthways and scoop out the flesh. Slice on an angle
  3. Combine rocket, cucumber, tomato, shallot and coriander on a platter. Add prawns and drizzle with the marinade. Top with peanuts.

Notes

Source: The Woolworths Magazine