Vietnamese Prawn Salad – with video

Please scroll down for text-to-speech version of video.

Ah – Vietnam!  I get misty eyed when thinking about the countries I’ve visited; when long haul holidays are possible again, Vietnam is definitely on the list of places to return to.  We visited in 2014 and the food was a revelation – full of herbs and freshness and zing.  I always travel with a notebook to jot down what I’ve eaten and attempt to recreate the food when I’m back in Huddersfield.  This one’s a take on a juicy prawn salad that I ate in the sunshine with an ice-cold beer.  One day, I’ll be back…

Serves 2 (or 4 for a light meal, but we’re greedy so it served two of us)

For the pink onions:

  • ½ small red onion
  • 2 tablespoon red wine vinegar
  • 2 tablespoon extra-virgin olive oil
  • ½ teaspoon salt
  • ½ teaspoon sugar

For the salad dressing:

  • Zest and juice of one lime
  • 1½ tablespoon
  • nam pla (fish sauce) 
  • 1 tablespoon white rice vinegar
  • 1 tablespoon caster sugar
  • 1 red chilli, finely chopped
  • 1 clove garlic, grated

For the salad:

  • 2 little gem lettuces, chopped
  • 1 carrot, grated
  • 150g beansprouts
  • 100g small tomatoes, cut into pieces
  • 250g king prawns
  • 20g fresh mint
  • 10g fresh basil

A few hours before you make the salad, start marinating the pink onions.  Slice the red onion thinly, then place in a small bowl and add the red wine vinegar, extra virgin olive oil, salt and sugar.  Mix and leave to marinate for a few hours – the onions will slowly turn into a nice vivid pink.

To make the salad dressing, mix all the ingredients until the sugar is dissolved.

Mix the salad ingredients together in a bowl, then drizzle over the dressing.  Add the prawns and toss it all together, before draping the bright pink onions over the salad.

Audio-described version

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