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Vietnamese Prawn Salad

Vietnamese Prawn Salad


Vietnamese Prawn Salad

Quick and easy, refreshing Vietnamese-style salad with succulent prawns.

Ready in 20 mins (12 Servings)


1kg Seagift Peeled Prawn (deveined & tail on)
600g Lettuce (or Butterhead lettuce)
400g Bean sprouts
6 Japanese cucumbers, sliced
2 Green mango, sliced
3 sprigs Fresh mint, coarsely chopped
2 Tbsp Shelled peanuts, chopped
4 Limes, finely sliced

Dressing: combined
6 Tbsp Fish sauce
2 Tbsp Lime juice, fresh
2 Red chilli (seedless & sliced)


1. Separate lettuce leaves and trim off bean sprouts’ tails. Rinse lettuce leaves and bean sprouts and drain dry.
2. Arrange vegetables, bean sprouts, cucumbers and mint on serving plate and chill until required.
3. Mix fish sauce, lime juice and red chili and set aside
4. Blanch half packet of prawns (~500g) in boiling water for 2 minutes. Drain and cool.
5. Combine blanched prawns, sliced mango, chilled vegetables and mint.
6. Add dressing and mix well. Top with peanuts and serve with sliced limes.


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