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

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

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

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Vietnamese Prawn, Cucumber and Mint Salad

Ingredients

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