VAT 107 THAI PRAWN SALAD
20
cleaned prawns - flesh only
2 cups finely sliced Savoy Cabbage
10
leaves Vietnamese Mint - torn
Quarter cup Basil Leaves - torn
Quarter cup Coriander leaves
1
red chilli - slice finely
1
cup Fine Asian Noodles - pre-cooked ready for salad
4
table spoons -
Palm Sugar dressing
4
table spoons - Nuoc
Chan
- 4
table spoons
Half cup - Green Papaya sliced finely
Fried onion - buy from Asian shop
Quarter cup - roasted peanuts, no salt added - chopped in half
On
hot plate
or
pan
add peanut oil and cook prawns until 80% cooked,
then put into a bowl with salad ingredients.
Toss with hands and taste and adjust.
Flavour with suitable additions,
i.e. , Palm sugar for sweet,
Nuoc Chan for citrus,
chilli for hot.
Arrange on plate, garnish with extra coriander, fried onion and lime cheek.
Palm
Sugar Vinaigrette
2 Coriander Roots -Mortar and pestle
1
clove of Garlic
1
teaspoon sea salt
10
ml
Sherry Vinegar
220gm/3 tablespoon Palm Sugar - Caramelise, add Sherry Vinegar - Cook for 2 minutes
25 ml
red Wine vinegar
80
ml
extra virgin
olive oil
2 tablespoons chopped coriander leaves
Mix coriander paste and vinegar together, whisk in extra virgin olive oil
Nuoc
Chan
3 tablespoons Sherry Vinegar
6
tablespoons
Palm Sugar
6
tablespoons
boiling water
3 crushed garlic cloves
6
tablespoons fish sauce
6
table lime and lemon juice
3 tablespoons lime and lemon zest
6
red chillies
Dissolve
sugar in boiling
water.
Mortar and pestle chilli and garlic. Add