Hué prawn and cucumber salad

Name: Hué prawn and cucumber salad
Cuisine: Vietnamese
Ingredients: 16 cooked large prawns, halved lengthways; 3 tbsp nuoc cham; ½ cucumber, shredded; salt and black pepper; salt and black pepper; 2 tbsp finely sliced shallots; good handful of mint and coriander leaves; good handful of mint and coriander leaves; 2 medium carrots, finely shredded

Preparation info

Serves
4

Difficulty
Easy

Appears in

Food and Travels

By Alastair Hendy

Published 2004

About

Strips of Vietnamese sausage (nem) were added at Hue’s Ong Tao restaurant. Slices of Italian mortadella sausage, cut into strips, would be a near substitute.

Ingredients

16 cooked large prawns, halved lengthways
salt and black pepper
3 tbsp nuoc cham

Asia
Vietnam
Gluten-free

Method

Toss the prawns in a little salt and pepper and the nuoc cham and refrigerate for about 30 minutes. Lightly salt the cucumber and leave on one side for 30 minutes too, then rinse in cold water and drain. Add all the ingredients to the prawn mixture and toss through, keeping the shallots to sprinkle on top.