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  1. Home
  2. Salads

Vietnamese Prawn Salad

Low fat with added crunch - by Amy Sinclair
  • 20 May 2019
Vietnamese Prawn Salad
Moderately Easy - Serves 4
Proudly supported by

This south-east Asian salad combines crisp vegetables and juicy prawns in a zesty dressing.

Ingredients

24 large raw prawns, peeled

1 quantity Thai lime dressing (see page 106)

1 tbsp vegetable oil

2 large carrots, peeled and cut into julienne strips

1 red pepper, seeded and cut into julienne strips

1 medium red onion, halved and thinly sliced

2 medium cucumbers, halved, seeded and thinly sliced

20g pack fresh mint, leaves only

20g pack fresh coriander, leaves only

1 large red chilli, seeded and very thinly sliced

1 quantity Crispy fried shallots, optional

Method

  1. Combine the prawns with 4 tbsp of the dressing and leave to marinate for 15 minutes. Drain on paper towels, then mix with oil.

  2. Heat a chargrill pan or non-stick frying pan until very hot and sear prawns for about 2 minutes on each side until pink all over. Tip into a large bowl, mix in carrots, pepper, onion and cucumbers

  3. Just before serving, pour over the remaining dressing, add the mint and coriander and mix well. Pile on a large platter and top with the chilli slices and shallots (if using).

  4. Prepare ahead

    Chop the vegetables and make the dressing
    up to 6 hours ahead. Assemble within 1 hour of serving

  5. Give it a twist

    Instead of prawns, try shredded chicken breast, slices of sirloin steak or seared fresh tuna. For a vegetarian salad, substitute thin cellophane noodles for the prawns.

PER SERVING

199 kcalories, protein 16g, carbohydrate 26g, fat 4g,
saturated fat 1g, fibre 4g, added sugar 12g, salt 1.80

Amy Sinclair
Amy Sinclair
Amy Sinclair is a contibutor for New Idea Food.

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