Vietnamese Prawn Salad

Make vietnamese prawn salad, from the first ingredient to the finished dish.

INGREDIENTS | Makes 1 serving
300g Prawns
70g Cucumber
65g Carrots
60g Green beans
80g Cherry tomatoes
30g Onion
30g Coriander and basil
28g Avocado
To taste Chipotle chili
To taste Water, to loosen
Ingredient notes on the recipe page.

METHOD
1. Blend the coriander, basil, chipotle and avocado with enough water to bring it to a spoonable dressing consistency, adding it slowly so it stays thick and creamy rather than watery.
2. Blanch the green beans for two minutes and shock them in ice water, then cut into short lengths.
3. Shave the carrot into fine ribbons, slice the cucumber on a bias, halve the cherry tomatoes and slice the onion thinly, soaking it in cold water for ten minutes to soften the bite before draining well.
4. Sear the prawns fast in a very hot dry pan until they turn opaque and curl loosely, then chill them so they firm up.
5. Dress everything at the last moment so the vegetables stay crisp and the herbs keep their colour.

Contains crustaceans.
Check ingredient packaging for allergen information.

Full recipe: https://www.getfuel8.com/recipes/vietnamese-prawn-salad

AI-generated images illustrating the recipe.

#Fuel8 #LunchRecipe #RecipeInPictures