Name: Vietnamese prawn and cucumber salad
Prep time: 25 min
Total time: 25 min
Yield: 4
Ingredients: 500 gram medium cooked king prawns, peeled, deveined, halved lengthways; 1 (400g) telegraph cucumber, seeded, cut into matchsticks; 4 (600g) stalks celery, trimmed, cut into matchsticks; 1 cup (50g) snow pea sprouts, halved; 1 long green chilli, seeded, chopped finely; 1/2 cup fresh mint leaves, firmly packed; 1/2 cup fresh coriander leaves, firmly packed; Vietnamese dressing; 2 tablespoon rice vinegar; 2 tablespoon fish sauce; 2 tablespoon light soy sauce; 2 tablespoon lime juice; 2 teaspoon sesame oil; 1 teaspoon caster sugar

Vietnamese prawn and cucumber salad

The fresh flavours of Vietnam make this plump prawn and crisp cucumber salad an utterly delightful dish.

Ingredients

500 gram medium cooked king prawns, peeled, deveined, halved lengthways

1 (400g) telegraph cucumber, seeded, cut into matchsticks

4 (600g) stalks celery, trimmed, cut into matchsticks

1 cup (50g) snow pea sprouts, halved

1 long green chilli, seeded, chopped finely

1/2 cup fresh mint leaves, firmly packed

1/2 cup fresh coriander leaves, firmly packed

Vietnamese dressing

2 tablespoon rice vinegar

2 tablespoon fish sauce

2 tablespoon light soy sauce

2 tablespoon lime juice

2 teaspoon sesame oil

1 teaspoon caster sugar

Method

1.To make the vietnamese dressing: Combine ingredients in a screw-top jar; shake well.

2.In a large bowl, place prawns, vegetables, chilli and herbs. Add dressing; toss gently to combine. Serve.

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Ingredients

Method

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