Chinese Leaf & Prawn Vietnames

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Chinese leaves		120g (3 leaves)
Peeled prawns		50g
Roasted cashew nuts or peanuts		25g
Carrot		1/4
Mint leaves		5-6
Dressing:
Fish sauce (nam pla)		1 tsp
Lemon juice		1 tsp
Vinegar		1 tsp
Brown sugar		2/3 tsp
Sesame oil		1 tsp

Method

Cook

20min

Cook the peeled prawns.

Cut the carrots into fine strips and roughly chop the Chinese leaves. Drizzle over 1 tsp fish sauce and rub in.

Keep aside for 10 minutes then drain.

Add the cooked prawns to Step 3. Finely cut the mint leaves into strips and add together with the nuts. Add cherry tomatoes if you like, then transfer to a serving dish.

Mix together all the dressing ingredients in a separate bowl and pour over Step 4.

This is the fish sauce (nam pla) often used in Vietnam and Thailand, it's available in large supermarkets.

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