Vietnamese Inspired prawn and rice salad.
Serves 4
Ingredients
1.5 cups of rice
1 large carrot - cut into matchsticks
½ large cucumber
¼ red onion – thinly sliced
1 large capsicum – thinly sliced
1 head of baby cos lettuce
½ cup roasted peanuts – roughly chopped
1 cup fresh mint
Sauce:
1 cup sweet chilli sauce
1/3 cup of lime or lemon juice
2 tbsp fish sauce
3 large garlic cloves – thinly sliced
Thumb sized piece of ginger – thinly sliced
Zest of 1 lemon
600g jumbo raw prawns
Instructions
Wash the rice under cold water, until it runs clear. Drain well and place into a pot and cook as per the packet instructions.
Slice the carrot into matchsticks. Cut the cucumber in half, remove the seeds, then thinly slice each half into half-moons. Cut the capsicum and red onion. Set aside.
Mix the sauce ingredients together in a serving ramekin. Set aside
Ready a large pan over a low heat. Cover the bottom of the pan in a light oil. Add the garlic, ginger & lemon zest. Let it simmer away for a five minutes. Add the prawns and season with salt & pepper. Let the prawns slowly poach in the oily goodness. When the prawn starts to change colour, flip the prawns. (you will need to book the prawns in two batches) it is also very important to keep the heat on a low temp.
Place the cooked rice into a large serving bowl/platter. Place the cooked prawns next to the rice, then place the lettuce leaves, capsicum, cucumber, carrot, red onion, mint leaves and peanuts in their own individual piles on the serving bowl/platter.
Let everyone help themselves and build their own salad. Serve with the delicious sauce drizzled over the top. Enjoy.
