I would love to one day visit Vietnam, not just for the scenery and culture, but for the food experience.
Luke Nguyen who owns the Red Lantern restaurants in Sydney has recently opened his Vietnamese restaurant here in Brisbane called Fat Noodle - a sublime gastronomical delight.
If you can't get along to experience the food sensation that is Fat Noodle and want to taste the flavours of Vietnamese cuisine, then try this recipe. It has a great balance of flavours you will simply enjoy.
Prep time: 20 mins
Cook time: 10 mins
Serves: 2
Use:
6-8 peeled green king prawns, tails intact
1 lime, halved
Salt & Pepper to taste
Salad:
1/4 Lebanese cucumber, seeded, sliced thinly
1 spring onions, sliced thinly on the bias
1/2 long red chilli, seeded, sliced thinly on the bias - reserve some for garnish
1/4 cup fresh mint leaves - roughly torn
1/4 cup fresh basil leaves - roughly torn
1/4 cup coriander leaves - roughly chopped
1 tablespoon toasted crushed peanuts
Snow pea sprouts, trimmed - good handful
Beansprouts, trimmed - good handful
Mixed salad leaves
Dressing:
1 tablespoon lime juice
1/2 tablespoon fish sauce
1 tablespoon sweet chilli sauce
1 teaspoon caster sugar
Do:
1. To make dressing: whisk all ingredients in a small bowl until sugar dissolves
2. Combine all salad ingredients in a medium bowl. Toss lightly to combine
3. Cook lime halves, cut-side down in a grill pan until browned
4. Cook prawns in a fry pan on a med-high heat for about 2-3 minutes or until colour has turned pink. Season.
5. Add dressing to salad, combine.
6. Serve prawns on a bed of salad and lime half on the side. Garnish with cut red chilli
Enjoy!
