FAST FOOD
Prawn and pineapple salad

Prawn and pineapple salad

Serves 4



20   medium green prawns, peeled, tails intact and pan-fried
1 cup   thinly sliced, firm, smooth-leaf pineapple
½ cup   Vietnamese mint
½ cup   coriander leaves
½ cup   thinly sliced green onions
¼ cup   coriander cress
2   bunches of snake beans, cut into 6cm lengths, blanched and refreshed
1   clove of garlic, coarsely chopped
1   long green chilli, coarsely chopped
2 tbsp   shaved palm sugar
¼ cup   fish sauce
¼ cup   rice vinegar
¼ cup   lime juice
To serve:   fried shallots (available from Asian grocers)


1 Combine prawns, pineapple, Vietnamese mint, coriander leaves, green onions, coriander cress, and snake beans in a large bowl. Pound garlic and chilli with palm sugar, then add fish sauce, rice vinegar, lime juice and mix to combine. Toss through the prawn mixture, divide among serving bowls, top with fried shallots and serve immediately.


RECIPE Emma Knowles PHOTOGRAPHY Chris Court STYLING Mel Davis


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