Asian Prawn Salad with Nuoc Cham Sauce


Traditionally a Vietnamese sauce to go with pork, fish or veggies, this is fresh and zingy!  I am out in the south of France at the moment and its the perfect salad to serve when its hot.  It has a wonderful crunch and the prawns are made to dip in the dressing.  The fresh mint is key!


Serves 2


180g raw medium prawns, (I had one with the tails left on)

1 tbsp sunflower oil

1/2 garlic, diced

1/2 a lime

1 butter lettuce, torn into pieces

handful of coriander leaves

Handful mint leaves

200g bean sprouts

1/2 carrot, thinly sliced into sticks/batons

1/2 a red pepper, thinly sliced into sticks/batons

1 spring onion, thinly sliced

For the Nuoc Cham sauce

1/2 a medium carrot, diced into tiny cubes

1/2 mild red chilli, diced into tiny cubes

1/2 garlic, mashed into a paste

1/2 banana shallot, diced

3-4 tbsp white wine vinegar/ rice vinegar

1 tbsp honey

3 tbsp fish sauce

Zest and juice of 1 lime (about 3-4 tbsp)

Black pepper

Set a large frying add to a medium to high heat and the oil.  Then add the prawns and fry for 1 minute before turning over and seasoning with salt, pepper, diced garlic and the juice of half a lime.    Fry for another 1.5 minutes or until the prawns are pink and golden.  Tip them onto a plate and leave to cool.

In a medium bowl add all the ingredients together for the sauce and mix.  Taste to check the seasoning adding in more honey or lime if needed.  Any leftover sauce can keep in the fridge for 3 days.

In a large bowl mix add in the rest of the salad ingredients, the prawns and pour over the sauce.  Sprinkle the spring onions on top!


Nina ParkerComment