VIETNAMESE PRAWN SALAD
Quick and easy, refreshing Vietnamese style salad with succulent prawns.
Ready in 20 mins (12 Servings)
INGREDIENT
Ingredients:
500g Peeled Prawn 51/60 (deveined and tail off)
600g Lettuce (or Butterhead lettuce)
400g Bean sprouts
6 Japanese cucumber, slices
2 Green mango, sliced
3 Springs Fresh mint, coarsely chopped
2 Tbsp Shelled peanuts, chopped
4 Limes, finely sliced
Dressing
6 Tbsp Fish sauce
2 Tbsp Fresh Lime juice
2 Red chili (seedless & sliced)
PROCEDURES
Methods:
1. Separate lettuce leaves and trim off bean sprout’s tails. Rinse lettuce leaves & bean sprouts and drain dry
2. Arrange vegetables, bean sprouts, cucumber and mint on serving plate and chili as according to own preference
3. Mix fish sauce, lime juice and red chili and set aside
4. Blanch the prawns in boiling water for 2 minutes. Drain and cool
5. Combine blanched prawns, sliced mango, vegetables and mint
6. Add dressing and mix well. Top with peanuts and serve with sliced limes