Vietnamese Prawn Salad

Ingredients

Marinade/Dressing

1 stick lemongrass, trimmed, thinly sliced
1/3 cup lime juice
2 tbsps peanut oil
2 tbsps CSR Dark Brown Sugar
2 tsps good quality fish sauce
1 small red chilli, deseeded, thinly sliced

Salad

1kg green prawns with tails, peeled and de-veined
1 Lebanese cucumber, peeled into long thin strips
1 large carrot, peeled and cut into thin sticks
100g mixed lettuce
50g baby rocket
1 small red onion, thinly sliced
½ cup fresh coriander leaves
½ cup mint leaves

Method

Method

1. Place lemongrass, lime juice, oil, dark brown sugar, fish sauce and chilli into a small saucepan. Stir over medium heat for 1 min or until sugar has dissolved. Allow to cool. Reserve ¼ cup of mixture.
2. Place prawns in glass bowl and toss in remaining marinade. Refrigerate for 1 hr.
3. Preheat barbecue plate to high. Drain prawns and cook for 2-3 mins or until pink. Transfer to a plate. Cover to keep warm.
4. Combine salad ingredients into a bowl. Pour over reserved dressing and toss. Arrange salad on serving plates, top with prawns and Spiced Nuts.

Serves: 6