There is nothing more iconic than prawns and Summer in Australia. So, why not take this classic tradition and surprise the family with Mum’s tasty Vietnamese Prawn Salad Recipe!
We’ve used Tiger Prawns but you can use King Prawns or Vannamei Prawns or even cooked lobster out of the shell.
Serves 4
- 800g cooked large tiger prawns, peeled, deveined (leave tail on).
- 100g baby Asian salad leaves
- 2 Lebanese cucumbers, cut lengthways into ribbons using a veggie peeler
- 1 large carrot, shredded lengthways
- 2 green onions (shallots), trimmed, thinly sliced diagonally
- 3/4 cup coriander leaves
- ½ cup small mint leaves
- 1/3 cup store-bought Vietnamese dressing
- ½ cup roasted salted peanuts, chopped
- Lime wedges, to serve
This salad is great for easy entertaining – double or triple the recipe for a crowd!
If making in advance, drizzle with dressing and sprinkle with peanuts just before serving.
Combine, prawns, salad leaves, cucumbers, carrot and green onions in a large bowl. Gently toss to combine.
Toss through coriander and mint. Drizzle with salad dressing.
Sprinkle with peanuts and serve with lime wedges.