VIETNAMESE PRAWN AND PEANUT SALAD
Serves
4
Preparation
10
minutesCooking Time
0
minutesIngredients
800 g 800 cooked large tiger prawns, peeled, deveined (leave tail on)
100 g 100 baby Asian salad leaves
2 2 Lebanese cucumbers, cut lengthways into ribbons using a vegie peeler
1 large 1 carrot, shredded lengthways
2 2 green onions (shallots), trimmed, thinly sliced diagonally
3/4 cup 3/4 coriander leaves
1/2 cup 1/2 small mint leaves
1/3 cup 1/3 store-bought Vietnamese dressing
1/2 cup 1/2 roasted salted peanuts, chopped
Lime wedges, to serve
Method
- Combine, prawns, salad leaves, cucumbers, carrot and green onions in large bowl. Gently toss to combine.
- Toss through coriander and mint. Drizzle with dressing.
- Sprinkle with peanuts and serve with lime wedges.
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