Dublin Cookery School shows us how to make a tasty Vietnamese prawn salad with lemongrass, red cabbage and spring onion.

Ingredients

Serves: 2 as a starter

Marinade:

  • 6 large tiger prawns (peeled and deveined)
  • 2 garlic cloves, crushed
  • 1 large stalk lemongrass, white part only, finely chopped
  • Pinch of salt
  • 1 tbsp peanut oil
  • ½ tbsp oyster sauce
  • ½ tsp fish sauce
  • Juice of ½ a lime  
  • 5g or a small handful coriander stalks

Dressing:

  • 2 garlic cloves, peeled
  • 1 red chilli, deseeded and chopped
  • 1 ½ tbsp caster sugar
  • 3 tbsp fish sauce
  • 2 tbsp lime juice
  • 1 tbsp rice vinegar
  • 1 tbsp water

Salad:

  • 225g red cabbage, shredded
  • ½ of a carrot, finely julienned
  • 120g cucumber, sliced in thin long ribbons
  • 1 large handful mint leaves
  • 1 large handful coriander
  • 3 spring onions, finely sliced
  • 4 tbsp roughly chopped cashews
  • 4 radish, thinly sliced

Method

Marinade:

  1. Use a mortar and pestle to pound the garlic, lemon grass and salt into a paste. If you don’t have one, then blend in a small food processor or chop as finely as possible. Add the remaining ingredients.
  2. Pour over the prawns and marinate in the fridge for at least 1 hour.

Dressing:

  1. Using a mortar and pestle, pound the garlic and chilli together. Add the sugar and stir in the liquids. You can use a food processor to make this dressing as well.  

Salad:

  1. Toss the salad ingredients together gently, adding enough dressing to taste. 

Prawns:

  1. Heat a small frying pan. Take the prawns out of the marinade and cook for 2 minutes per side in a little oil until they just turn pink. Alternatively, cook on each side on a griddle pan.
  2. Plate the salad onto two plates, with the warm prawns on top. Serve with a little more dressing over the prawns and a wedge of lime.