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Vietnamese prawn salad with soy-lime dressing
Refreshing, spicy Vietnamese prawn salad with vermicelli noodles with an aromatic, flavorful dressing of lime juice and soy sauce.
Course
Salad, Seafood, Vietnamese
Prep Time
5
minutes
minutes
Cook Time
5
minutes
minutes
Total Time
10
minutes
minutes
Servings
2
Author
Alida Ryder
Ingredients
500
g
prawns
deveined and shelled
400
g
vermicelli noodles
cooked
handful each fresh coriander
mint and basil
1
cup
bean sprouts
1
cup
roasted peanuts
for the dressing
2
tablespoons
vegetable oil
1/4
cup
fresh lime juice
1/4
cup
soy sauce
1
teaspoon
palm sugar
soft brown sugar or honey can be substituted
1
tablespoon
fish sauce
1
red chilli
finely chopped
1
garlic cloves
finely chopped
1
teaspoon
crushed ginger
Instructions
Poach the prawns in fish/vegetable stock until they are pink and opaque.
Remove from the stock and place in ice water to stop the cooking process. Drain and set aside.
To make the dressing, combine all the ingredients and mix well.
To make the salad, combine all the ingredients then pour over the dressing and toss well.
Serve topped with extra coriander and sliced chillies (optional).