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Vietnamese Prawn Salad

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Serves: 6
1 small Chinese cabbage, finely shredded
60g / 2 1/4 oz sugar
3 tablespoons fish sauce
4 tablespoons lime juice
1 tablespoon white vinegar
1 small red onion, finely sliced
750g / 1 lb 10 oz cooked tiger prawns (shrimp), peeled and deveined,
tails intact
1 small handful coriander leaves, chopped
1 small handful Vietnamese mint leaves, chopped

Put the Chinese cabbage in a large bowl, cover with plastic wrap and chill for 30 minutes.

Put the sugar, fish sauce, lime juice, vinegar and 1/2 teaspoon salt in a small bowl and mix well.

Toss together the shredded cabbage, onions, prawns, coriander, mint and dressing, and garnish with the extra mint leaves.

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