Vietnamese Prawn Salad
Cuisine: Southeast Asian, VietnameseDifficulty: Easy
Servings
3-4
servingsPrep time
25
minutesCooking time
8
minutesThis Vietnamese Prawn Salad is an absolute taste sensation. It’s fresh and tangy and soaks up all that southeast asian style dressing.
Ingredients
4 large 4 eggs
1 medium 1 carrot, cut into matchsticks
½ cucumber, sliced
1 1 red capsicum, thinly sliced
350 g 350 prawns, thawed
A handful of coriander and mint, roughly chopped
100 g 100 peanuts, chopped
200 g 200 vermicelli rice noodles
3 tbsp 3 fish sauce
3 tbsp 3 sweet chilli sauce
1 tsp 1 caster sugar
1 tsp 1 sesame oil
2 2 limes
Directions
- Cook the noodles according to packet instructions, then drain and add to a large bowl. Stir through the carrot, cucumber, capsicum, and half the herbs.
- Add a drizzle of olive oil to a frying pan over a high heat. Fry the prawns for a few minutes on each side until cooked through and just starting to brown. Set aside and wipe out the pan with a paper towel.
- In a small bowl crack the eggs, add a pinch of salt, then whisk. Add the pan back to the heat, and pour in the eggs, swirling the pan so it spreads out evenly. When it has browned, turn the omelette over carefully, and cook for a minute longer then remove to a chopping board. Roll the omelette up and cut into strips.
- Mix the fish sauce, sweet chill sauce, sugar, sesame oil and the juice of one lime in a small bowl, then pour half over the salad and toss. Transfer to a serving platter, top with the prawns and egg strips, then scatter over the peanuts and remaining herbs. Serve the salad with lime wedges and more dressing alongside.
- Note: If prawns aren’t your favourite, you can easily swap them for cooked, shredded chicken.