Vietnamese Cucumber Salad with Prawns and Lime Fish Sauce

A fresh, spicy Vietnamese salad with crisp vegetables, fried prawns and a lime and fish sauce dressing. The roasted peanuts and herbs add crunch and aroma.

By yumbelo · 2 servings · 25 minutes

Ingredients

• 200 g raw peeled prawns
• 1 pc cucumber
• 2 pc carrots
• 1 pc shallot
• 1 pc red chili
• 1 pc garlic clove
• 2 pc limes (juice)
• 2 tbsp fish sauce
• 1 tsp brown sugar
• 30 g unsalted peanuts
• 0.5 bunch coriander
• 0.5 bunch mint
• 1 tbsp cooking oil

Method

1. Toast the peanuts in a dry pan over medium heat until golden brown, remove and roughly chop.
2. For the dressing, stir together the lime juice, fish sauce and brown sugar until the sugar has dissolved.
3. Peel the cucumber and carrots, then cut or slice them into thin strips. Finely slice the shallot and chili, and finely chop the garlic.
4. Heat the oil in a pan, briefly fry the garlic and shallot until fragrant. Add the prawns and fry for 2 to 3 minutes until they turn opaque all over.
5. Toss the cucumber and carrots with the dressing and let them sit briefly.
6. Fold in the prawns, chili and half of the peanuts. Roughly tear the coriander and mint and sprinkle over the top.
7. Sprinkle the salad with the remaining peanuts and serve immediately.