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Vietnamese prawn salad
Serves
4
Cooking Time
Prep time 15 mins, cook 5 mins (plus standing, cooling)
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16
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medium green prawns
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125 gm
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rice vermicelli
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1 bunch
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snake beans, trimmed, cut into 5cm lengths
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1
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small red chilli, coarsely chopped
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1
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garlic clove, coarsely chopped
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30 gm
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palm sugar, coarsely chopped
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30 ml
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fish sauce
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30 ml
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lime juice
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30 ml
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rice wine vinegar
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40 ml
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vegetable oil
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2
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green onions, thinly sliced diagonally, placed in iced water until curled
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1½ cups each
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(loosely packed) Vietnamese mint, Thai basil, coriander sprigs
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To serve:
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fried shallots (see note)
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1
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Peel and clean prawns (intestinal tract removed, tails intact) and set aside.
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2
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Place vermicelli in a heatproof bowl, pour over boiling water and stand until soft (4-5 minutes). Drain, rinse under cold running water, then cut into shorter lengths using kitchen scissors and set aside.
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3
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Blanch snake beans in boiling salted water until just tender (2-3 minutes), drain, refresh in iced water and drain again. Add to vermicelli and set aside.
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4
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Pound chilli, garlic and palm sugar with a mortar and pestle to a smooth paste. Stir in fish sauce, lime juice and vinegar and adjust to taste (the dressing should be a balance of hot, sour, salty and sweet). Set aside.
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5
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Heat vegetable oil in a large frying pan over medium-high heat. Add prawns and cook, turning once, until opaque and just cooked through (2-3 minutes), then add to noodles.
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6
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Drain green onions well, add to prawn mixture with herbs. Drizzle over dressing, toss to combine and serve immediately scattered with fried shallots.
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Note Fried shallots are available from Asian grocers and the Asian section of select supermarkets.
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