Chinese Leaf & Prawn Vietnamese Salad

Tastes just like the real thing because of the fish sauce.

Recipe By: Yukiko (https://cookbuzz.com/kitchen/37)
Serves 2 Cook: 20 min

Ingredients

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

1
Cook the peeled prawns.
2
Cut the carrots into fine strips and roughly chop the Chinese leaves. Drizzle over 1 tsp fish sauce and rub in.
3
Keep aside for 10 minutes then drain.
4
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.
5
Mix together all the dressing ingredients in a separate bowl and pour over Step 4.
6
This is the fish sauce (nam pla) often used in Vietnam and Thailand, it's available in large supermarkets.

Tips & Note

●You can use spring onions if you don't have mint

Chinese Leaf & Prawn Vietnamese Salad

Tastes just like the real thing because of the fish sauce.

Recipe By: Yukiko (https://cookbuzz.com/kitchen/37)

Serves 2

Cook: 20 min

Ingredients

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

Chinese Leaf & Prawn Vietnamese Salad

Recipe ID :279 Posted on 14 APR 2015

Serves 2

Cook 20min
views 460
printed 143

saved 1

Tastes just like the real thing because of the fish sauce.

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Ingredients

Print Ingredients Email Ingredients
120g (3 leaves)
50g
25g
1/4
5-6
1 tsp
1 tsp
1 tsp
2/3 tsp
1 tsp

Method

Cook
20min
1
Cook the peeled prawns.
2
Cut the carrots into fine strips and roughly chop the Chinese leaves. Drizzle over 1 tsp fish sauce and rub in.
3
Keep aside for 10 minutes then drain.
4
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.
5
Mix together all the dressing ingredients in a separate bowl and pour over Step 4.
6
This is the fish sauce (nam pla) often used in Vietnam and Thailand, it's available in large supermarkets.

Tips & Note

●You can use spring onions if you don't have mint

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Yukiko
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