Vietnamese-style prawn salad

12 Ingredients

• 1kg cooked Crystal Bay prawns, peeled, deveined

• 100g mixed salad leaves, washed, dried

• 1 large carrot, peeled, cut into thin sticks

• 1 small red onion, halved, thinly sliced

• 1/3 cup fresh coriander leaves

• 2 tbsp shredded fresh mint

• dressing

• 60g (1/4 cup) caster sugar

• 2 tbsp white vinegar

• 1 tbsp fish sauce

• 1 tbsp water

• 1 large garlic clove, crushed

• 1 small fresh red chilli, chopped

• Select all ingredients

3 Method Steps

• Place the prawns (1kg cooked Crystal Bay prawns, peeled, deveined), salad leaves (100g mixed salad leaves, washed, dried), carrot (1 large carrot, peeled, cut into thin sticks), onion (1 small red onion, halved, thinly sliced), coriander (1/3 cup fresh coriander leaves) and mint (2 tbsp shredded fresh mint) in a large bowl. Toss to combine.

• To make the dressing, combine the sugar (60g (1/4 cup) caster sugar), vinegar (2 tbsp white vinegar), fish sauce (1 tbsp fish sauce), water (1 tbsp water), garlic (1 large garlic clove, crushed) and chilli (1 small fresh red chilli, chopped) in a small saucepan. Stir over medium heat for 1 minute or until warmed through.

• Drizzle the salad with the warm dressing and toss to coat. Serve immediately.

Did you make this?

Better for you

Recipes with a Health Score of 4.1+