My Vietnamese Prawn Salad is packed with fresh vegetables, succulent prawns, and a zesty dressing. This salad is bursting with flavour and best of all it tastes delicious whilst still being super healthy and high in fibre!
Ingredients:
For the prawns
• 150g raw prawns, peeled and deveined
• 1 teaspoon turmeric
• 1 teaspoon of oregano
• 2 teaspoons garlic powder
• half a teaspoon of paprika powder
• salt and pepper to taste (be generous!)
For the salad
• 150g raw prawns, peeled and deveined
• 1 cup or 1/4 of a red cabbage
• 1 cup or 1/4 of a shredded cabbage
• 1 carrot, peeled
• half a cucumber, deseeded and thinly sliced
• 1 avocado cubed
• 200g mango chopped into cubes
• 1 lime
• 200g peanuts (adjust to taste)
• Generous handful of roughly hopped coriander
For the dressing
• 1 red chili, thinly chopped (optional)
• 3 cloves of garlic finely minced
• 4 tablespoons of soy sauce
• 4 tablespoons of extra Virgin olive oil
• Salt and pepper to taste
Instructions:
1. Begin by marinating the prawns in the following ingredients: 1 tablespoon of extra virgin olive oil, 1 teaspoon turmeric, 1 teaspoon of oregano, 2 teaspoons garlic powder, half a teaspoon of paprika powder, salt and pepper to taste (be generous!) and set aside.
2. Whisk together the ingredients for the dressing: 1 red chili, thinly chopped, 3 cloves of garlic finely minced, 4 tablespoons of soy sauce, 4 tablespoons of extra Virgin olive oil and salt and pepper to taste. Set aside.
3. In a large bowl, combine the cabbage, carrot, cucumber, avocado, mango and peanuts. Squeeze in the juice of 1 whole lime.
4. In a preheated frying pan lightly fry the prawns on a medium heat for 2 minutes on each side.
5. Pour the dressing over the salad, add the cooked prawns and toss until everything is well coated.
6. Sprinkle chopped peanuts and the roughly chopped coriander on top.
7. Serve immediately and enjoy your Vietnamese prawn salad!
Feel free to adjust the ingredients or dressing to suit your taste preferences. Enjoy your meal!
