Name: Prawn and pineapple salad
Yield: 4
Ingredients: 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)

Ingredients

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)

Method

Main

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.

Styling by Emma Knowles

Styling by Mel Davis

Ingredients

Method

Main

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