The lunch edit 68

Vietnamese Prawn Salad

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

1 serving · 10 ingredients · 5 steps

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Vietnamese Prawn Salad, plated and ready to serve. — The finished recipe. Vietnamese Prawn Salad

Ingredients 1 to 6 for vietnamese prawn salad arranged separately on a dark worktop. — Ingredients 1 to 6. 300g Prawns. 70g Cucumber. 65g Carrots. 60g Green beans. 80g Cherry tomatoes. 30g Onion

Ingredients 7 to 10 for vietnamese prawn salad arranged separately on a dark worktop. — Ingredients 7 to 10. 30g Coriander and basil. 28g Avocado. To taste Chipotle chili. To taste Water, to loosen

Vietnamese Prawn Salad, preparation step 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. — Step 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.

Vietnamese Prawn Salad, preparation step 2: Blanch the green beans for two minutes and shock them in ice water, then cut into short lengths. — Step 2. Blanch the green beans for two minutes and shock them in ice water, then cut into short lengths.

Vietnamese Prawn Salad, preparation step 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. — Step 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.

Vietnamese Prawn Salad, preparation step 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. — Step 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.

The finished vietnamese prawn salad. — Step 5. Dress everything at the last moment so the vegetables stay crisp and the herbs keep their colour.

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