This is one of the most requested salads by my family at present. The tangy, lightly spiced dressing is zingy and full of flavour. I pan fry the prawns then toss in the pak choy for that lovely wilted texture but you could serve all the vegetables raw if preferred. You can use this dressing on other Asian style dishes and replace the prawns for chicken or tofu if wished.

Vietnamese Prawn Salad

Overview

Serves 4 as a main salad

Preparation time: 15 minutes

Cooking time: 5 minutes

What’s Good About It?

Light and refreshing this is the perfect energising dish – with plenty of protein and colourful vegetables it is low in carbs and sugar to avoid those energy dips in the afternoon.

 

  1. Dry the prawns in kitchen towel.
  2. Heat the oil in a large saute pan and fry the prawns for 2-3 minutes until pink all over and cooked. Remove from the pan.
  3. Place the pak choy in the same pan and saute for a minute just to wilt slightly.
  4. Place all the prepared vegetables in a large bowl and toss in the pak choy and prawns.
  5. To make the dressing simply place all the ingredients in a blender or nutri bullet and process until smooth. Season to taste.
  6. Pour a little of the dressing onto the salad, scatter over the fresh herbs and toss lightly again.
  7. Place on plates and serve with the dressing on the side.
  8. You can keep the extra dressing in the fridge for up to 1 week.

Did You Know?

You can make this vegan – omit the fish sauce and increase the tamari in the dressing to 3tbsp. Pan fry firm tofu cut into chunks to replace the prawns.

300g raw prawns, fresh

1tbsp olive oil or coconut oil

2 pak choy, halved or quartered lengthways

2 large carrots, cut into fine strips, julienne

1 red pepper, cut into fine stips

1 yellow or orange pepper, cut into fine strips

1 cucumber, deseeded and cut into strips, julienne

1 red onion, diced

Handful of fresh coriander leaves, chopped

Handful of fresh mint leaves, chopped

 

Dressing

2 red chillies, deseeded and chopped

1/2 tsp lemon grass puree or 2 lemon grass stalks chopped

1/2 tsp chopped garlic, (2 garlic cloves)

1/2  white onion, chopped

1tbsp fresh ginger chopped

3tbsp fish sauce

2tbsp tamari soy sauce

3tbsp xylitol

6tbsp lime juice

pinch of black pepper