Vietnamese Prawn, Cucumber and Mint Salad

Name: Vietnamese Prawn, Cucumber and Mint Salad
Yield: Serves 4
Cuisine: Vietnamese
Ingredients: 50 g/1¾ oz/⅓ cup unsalted peanuts; 250 g/9 oz cooked and peeled large king prawns; 1 tsp sugar; 2 lemongrass stalks; 1 tbsp fish sauce; juice of 1 lime; ½ red chilli, deseeded and finely chopped; 2 spring onions, finely chopped; 1 large handful mint leaves, roughly chopped; ½ cucumber, peeled and sliced; 1 large carrot, peeled and thinly sliced

Preparation info

Serves
4

Difficulty
Easy

Appears in

Mighty Spice Cookbook

By John Gregory-Smith

Published 2012

About

Ingredients

50 g/1¾ oz/⅓ cup unsalted peanuts
250

Asia
Vietnam
Side dish
Starter
Pescatarian
Spicy
Gluten-free
South East Asia

Method

Heat a frying pan over a medium heat. Add the peanuts and gently toast, shaking the pan occasionally, for 2-3 minutes, or until the peanuts are a beautiful golden brown. Transfer the nuts to a plate to cool.
To prepare the dressing, remove the really tough outer leaves of the lemongrass and cut off the ends of the stalks. Starting at the fatter end, roughly sli