Vietnamese Prawn Salad

Name: Vietnamese Prawn Salad
Prep time: 15 min
Cook time: 5 min
Total time: 20 min
Yield: 4
Ingredients: 2 tbsp Fish Sauce; 100g Honey-Roasted Cashew Nuts, roughly chopped; 200g Sugar Snap, sliced in half diagonally; 1 1/2 tbsp Golden Caster Sugar; 600g Cooked King Prawns; 2 Garlic Clove, crushed; 20g Basil (preferably Thai), leaves picked; 1 Cucumber, de-seeded and finely sliced; 2 Lime, juiced; 20g Mint, leaves picked; 2 Shallot, thinly sliced; 2 tbsp Rice Wine Vinegar; 2 Carrot, peeled into ribbons

Pescatarian

Shellfish

Gluten Free

Dairy Free

4.7

15m prep time

20m total time

Easy level

13 ingredients

Vietnamese Prawn Salad recipe by Cherrypick

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
100g Honey-Roasted Cashew Nuts, roughly chopped 1 x Sainsbury's Honey Roast Cashews 150g
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
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
2 Carrot, peeled into ribbons 2 x Sainsbury's Loose Carrots