Vietnamese Prawn Salad
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 1x Blue Dragon Fish Sauce 150ml -
2 Garlic Clove, crushed 1x Sainsbury's Garlic -
200g Sugar Snap, sliced in half diagonally 1x Sainsbury's Sugar Snap Peas 200g -
20g Basil (preferably Thai), leaves picked 1x Sainsbury's Thai Basil 20g -
1 Cucumber, de-seeded and finely sliced 1x Sainsbury's Whole Cucumber -
2 Lime, juiced 2x Sainsbury's Limes -
2 Shallot, thinly sliced 1x Sainsbury's Shallots 400g -
20g Mint, leaves picked 1x Sainsbury's Fresh Packed Mint 30g -
600g Cooked King Prawns 2x Sainsbury's Large King Prawns ASC 300g -
1 1/2 tbsp Golden Caster Sugar 1x Billington's Natural Golden Caster, Unrefined Cane Sugar 1kg -
2 Carrot, peeled into ribbons 2x Sainsbury’s Carrots Loose -
100g Honey-Roasted Cashew Nuts, roughly chopped 1x Sainsbury's Honey Roast Cashews 150g -
2 tbsp Rice Wine Vinegar 1x Sainsbury's Rice Vinegar, Inspired to Cook 150ml