Vietnamese Prawn Salad

    15m prep time
    20m total time
    Easy level
    13 ingredients

A light and refreshing Vietnamese-inspired prawn salad that's perfect for lunch or a light dinner on a summer's evening.

Method

Based on 4 servings, adjust as needed.

Step 1

If using frozen prawns, remember to defrost these in good time.

Step 2

Combine the rice wine vinegar and sugar in a small saucepan and bring to the boil over high heat just to dissolve the sugar. Remove from the heat, allow to cool, then whisk in the lime juice, 1 tbsp water, garlic and fish sauce. Taste the dressing - it should be sweet, sharp and salty. Set aside for 5-10 minutes for the flavours to meld together.

Step 3

Prepare the sugar snaps, carrot, shallot, cucumber, basil and mint.

Step 4

Put the sugar snaps, carrots, shallots, cucumber, basil, mint, prawns and half the cashew nuts in a large mixing bowl, pour the dressing over the salad and toss to combine. Season with salt and black pepper and set aside to marinate for 5 minutes.

Step 5

Divide the salad across serving plates and garnish with the rest of cashew nuts strewn over the top. Serve at room temperature.
  • Ingredients
  • Based on 4 servings
  • 2 tbsp Fish Sauce 1 x Blue Dragon Fish Sauce 150ml
  • 200g Sugar Snap, sliced in half diagonally 1 x Sainsbury's Sugar Snap Peas 200g
  • 1 1/2 tbsp Golden Caster Sugar 1 x Billington's Natural Golden Caster, Unrefined Cane Sugar 1kg
  • 600g Cooked King Prawns 2 x Sainsbury's Large King Prawns ASC 300g
  • 2 Garlic Clove, crushed 1 x Sainsbury's Garlic
  • 100g Honey-Roasted Cashew Nuts, roughly chopped 1 x Sainsbury's Honey Roast Cashews 150g
  • 2 Carrot, peeled into ribbons 2 x Sainsbury’s Carrots Loose
  • 20g Basil (preferably Thai), leaves picked 1 x Sainsbury's Thai Basil 20g
  • 1 Cucumber, de-seeded and finely sliced 1 x Sainsbury's Whole Cucumber
  • 2 Lime, juiced 2 x Sainsbury's Limes x1
  • 20g Mint, leaves picked 1 x Sainsbury's Fresh Packed Mint 30g
  • 2 Shallot, thinly sliced 1 x Sainsbury's Shallots 400g
  • 2 tbsp Rice Wine Vinegar 1 x Sainsbury's Rice Vinegar, Inspired to Cook 150ml
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