Prawn salad with nuoc cham
This light salad is perfect on a hot night – delicious fresh prawns served with a fragrant, spicy sauce.
Recipe from Clean Living: Eat Clean All Year by Luke Hines and Scott Gooding ($29.99), published by Hachette Australia.
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12 large green king prawns, peeled, de-veined, tails left on
1 teaspoon cumin seeds
1 tablespoon sesame seeds
2 teaspoons sesame oil
1 bunch Chinese broccoli, cut into 5 cm lengths
1 large red onion, cut into wedges
1 cup mint leaves
1 cup basil leaves
80g snow pea shoot leaves
2 tablespoons maple syrup
2 tablespoons fish sauce
2 tablespoons lime juice
1 small red chilli, finely chopped
1 small garlic clove, finely chopped
1 lemongrass stalk, trimmed, pale part only finely chopped
1. To make the nuoc cham, combine the maple syrup with a third of a cup of water in a small saucepan over a medium heat and bring to the boil. Boil for 5 minutes, or until reduced by half. Take the pan off the heat and stir through the remaining ingredients. Set the pan aside to cool.
2. To make the prawn salad, combine the prawns, cumin seeds, sesame seeds and sesame oil in a bowl. Toss together, then cover and chill for at least 1 hour.
3. Pop a large chargrill pan over a medium-high heat. When it’s hot, chargrill the Chinese broccoli in batches for 1 minute each, or until just tender and lightly charred. Transfer to a serving platter.
4. Chargrill the onion for 2–3 minutes, or until just tender and lightly charred. Transfer to the same serving platter. Add the mint, basil and snow pea shoot leaves to the platter, then toss to mix through the Chinese broccoli and onions.
5. Chargrill the prawns for 1–2 minutes, or until just cooked and lightly charred. Pop the prawns on top of the salad and spoon the nuoc cham over them. Serve warm.