Name: Vietnamese prawn and cucumber salad
Prep time: 25 min
Total time: 25 min
Yield: 4
Ingredients: 500 gram medium cooked king prawns, peeled, deveined, halved lengthways; 1 (400g) telegraph cucumber, seeded, cut into matchsticks; 4 (600g) stalks celery, trimmed, cut into matchsticks; 1 cup (50g) snow pea sprouts, halved; 1 long green chilli, seeded, chopped finely; 1/2 cup fresh mint leaves, firmly packed; 1/2 cup fresh coriander leaves, firmly packed; Vietnamese dressing; 2 tablespoon rice vinegar; 2 tablespoon fish sauce; 2 tablespoon light soy sauce; 2 tablespoon lime juice; 2 teaspoon sesame oil; 1 teaspoon caster sugar

Ingredients

500 gram medium cooked king prawns, peeled, deveined, halved lengthways

1 (400g) telegraph cucumber, seeded, cut into matchsticks

4 (600g) stalks celery, trimmed, cut into matchsticks

1 cup (50g) snow pea sprouts, halved

1 long green chilli, seeded, chopped finely

1/2 cup fresh mint leaves, firmly packed

1/2 cup fresh coriander leaves, firmly packed

Vietnamese dressing

2 tablespoon rice vinegar

2 tablespoon fish sauce

2 tablespoon light soy sauce

2 tablespoon lime juice

2 teaspoon sesame oil

1 teaspoon caster sugar

Method

1.To make the vietnamese dressing: Combine ingredients in a screw-top jar; shake well.

2.In a large bowl, place prawns, vegetables, chilli and herbs. Add dressing; toss gently to combine. Serve.

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