Vietnamese Inspired Prawn Salad

This is a perfect meal for a a summer day. It doesn’t require much in the way of preparation and is very versatile to incorporate vegetables you have on hand. Fresh and crispy with a spicy kick, hard to go wrong with this salad! It is a firm family favourite and can easily be made vegan by omitting the fish oil and swapping out the prawns for roasted chickpeas. Enjoy!

Print Recipe

Vietnamese Inspired Prawn Salad

Fresh, crisp, flavourful salad, a perfect summer dish

Prep Time45 mins

Course: Main Course, Salad

Cuisine: Asian

Equipment

• Chopping board, frying pan

Ingredients

Salad Dressing

• 2 cloves garlic
• 1 small piece ginger
• 1 bunch coriander (cilantro)
• 1 whole Thai chili *optional
• 1/3 cup lime juice
• 1 tsp fish oil
• 1 tsp soya sauce
• 1/3 cup olive oil
• 1/3 cup water *may need less or more water to get desired consistency of dressing
• pinch sea salt

Salad

• 1 head sweetheart cabbage
• 1/2 one cucumber
• 12 head lettuce
• 10 spears asparagus
• 1/2 one red pepper
• 2 whole carrots
• 1 cup mangetout

Prawns

• 12 whole tiger prawns
• 1/2 2 cloves chopped garlic from salad dressing *chop ginger, garlic, corriander all at once then split between salad dressing and prawn marinade
• 1/4 small piece chopped ginger from salad dressing
• 1/4 small bunch chopped coriander from salad dressing
• 1/2 whole chopped chili from salad dressing *or less if desired
• 1 tbsp coconut oil

Instructions

Salad Dressing

• Mince ginger, garlic and coriander together divide into two bowls, one for the dressing, one for the prawn marinade.
• Whisk next 6 ingredients into a small bowl, then add ginger, garlic and coriander to the mix add a pinch of sea salt then set aside.

Salad

• Chop and thinly slice the cabbage, lettuce, red pepper and mange tout.
• Chop asparagus into 1/2 inch pieces
• Grate the carrots
• De-seed and chop the cucumber

Prawns

• Take chopped ginger, garlic, coriander and mix together with finely chopped Thai chilli. Clean the prawns and cover with the marinade in a small bowl.
• Heat a frying pan to medium high heat, add 1 tbsp coconut oil. Place the prawns in a single layer in the frying pan and cook until opaque approx. 2 minutes. Put check your prawns as cooking time depends on prawn size and frying pan temperature.

Putting it all Together

• Toss the salad ingredients with the dressing. Add any finishing touches such as chopped coriander or more chili. Divide onto serving plates (2 or 3 depending on size) Place an even amount of prawns onto each salad. Enjoy!!!