Imagine a dish that transports you straight to the vibrant streets of Vietnam with just one bite - our Vietnamese Prawn Salad is that culinary magic! Packed with fresh herbs, succulent prawns, and a tantalizing soy lime dressing, this recipe promises to revolutionize your meal prep in just 30 minutes. Whether you're a seafood lover, a health-conscious foodie, or simply someone craving an explosion of exotic flavors, this salad is about to become your new obsession.
Prep Time: 20 mins
Cook Time: 10 mins
Total Time: 30 mins
Cuisine: Vietnamese
Serves: 4 servings
Ingredients
- 200g prawns, peeled and deveined
- 1 cup mixed salad greens
- 1 cucumber, thinly sliced
- 1 carrot, julienned
- 1/4 cup fresh mint leaves
- 1/4 cup fresh cilantro leaves
- 2 tablespoons soy sauce
- 1 tablespoon lime juice
- 1 teaspoon sugar
- 1 chili, finely chopped (optional)
Instructions
- Begin by preparing all the ingredients. Rinse the prawns under cold water and ensure they are peeled and deveined. Set aside.
- Prepare the salad vegetables: wash the mixed salad greens thoroughly and spin them dry in a salad spinner or pat them with a clean kitchen towel. Slice the cucumber thinly and julienne the carrot into thin strips.
- In a small bowl, combine the soy sauce, lime juice, and sugar. Whisk together until the sugar is fully dissolved and the dressing is well mixed. If you like a bit of heat, add the finely chopped chili to the dressing and mix.
- Heat a non-stick skillet or frying pan over medium heat. Once hot, add the prawns and cook for about 2-3 minutes on each side, or until they turn pink and opaque. Be careful not to overcook them, as they can become rubbery.
- Once the prawns are cooked, remove them from the heat and let them cool slightly.
- In a large bowl, combine the mixed salad greens, sliced cucumber, and julienned carrot. Toss them together gently to mix the ingredients evenly.
- Add the cooked prawns to the salad bowl along with the fresh mint and cilantro leaves. Drizzle the soy lime dressing over the salad and toss gently to ensure everything is coated evenly with the dressing.
- Serve the Vietnamese prawn salad immediately on individual plates or in a large serving bowl. Enjoy this refreshing dish as a light meal or appetizer!
Tips
- Prawn Perfection: Always buy fresh, high-quality prawns and avoid overcooking. They should turn pink and opaque, which typically takes 2-3 minutes per side.
- Herb Freshness: Use fresh mint and cilantro leaves for maximum flavor. If possible, pick them just before preparing the salad to preserve their aromatic qualities.
- Dressing Technique: Whisk the soy lime dressing thoroughly to ensure the sugar dissolves completely, creating a balanced sweet-tangy flavor.
- Vegetable Prep: Use a sharp knife or mandoline for uniform, thin cucumber and carrot cuts to ensure even dressing distribution.
- Spice Control: Add chili according to your heat preference. For a milder version, remove the seeds before chopping.
- Serving Suggestion: Serve immediately after dressing to maintain the salad's crisp texture and prevent wilting.
Nutrition Facts
Calories: 120kcal
Carbohydrates: 8g
Protein: 15g
Fat: 3g
Saturated Fat: g
Cholesterol: 110mg
