Vietnamese Prawn & Pawpaw Salad
Ingredients
- 150 g vermicelli rice noodles
- 1 tbsp olive oil
- 600 g raw prawn cutlets thawed
- ½ Dole pawpaw (papaya) peeled, deseeded, and cubed
- ½ telegraph cucumber cut into sticks (more or less depending on size)
- 1 carrot cut into sticks
- 1 handful fresh mint roughly chopped
- 1 handful fresh coriander roughly chopped
- ¼ C unsalted roasted peanuts chopped
- 1 red chilli thinly sliced (optional)
Dressing
- 3 tbsp fish sauce
- 2 tbsp lime juice
- 1 tbsp rice vinegar
- 1 tbsp runny honey
- 1 clove of garlic crushed
- ½ tsp fresh ginger grated
Method
Step 1
Prepare the vermicelli according to packet instructions.
Step 2
To make the dressing,in a small bowl, whisk together the fish sauce, lime juice, rice vinegar, sugar, garlic and ginger. Taste and adjust sweetness or tanginess as needed.
Step 3
Heat a frying pan over medium-high heat, add a film of oil and cook the prawns until pink. Remove from the pan and set aside.
Step 4
In a large mixing bowl, combine the vermicelli, prawns, pawpaw, cucumber, carrot, mint, and coriander. Toss gently to mix.
Step 5
Pour the dressing over the salad and toss until everything is evenly coated.
Step 6
Transfer the salad to a serving platter or individual bowls. Sprinkle with chopped roasted peanuts and sliced red chilli, if using. Serve immediately.