VIETNAMESE GARLIC SHRIMP (PRAWN) NOODLE SALAD
This is a great, fresh salad with a fantastic Vietnamese dressing based on a recipe by Bill Granger, a famous Australia chef. I really like this dressing because it's got plenty of flavour but the fish sauce is mild in it. I love Nuoc Cham, which is the classic Vietnamese dipping sauce that doubles as dressings. But some people find that the fish sauce flavour is too strong. Plus, it's an art form to get the flavour balance right!
Provided by Nagi | RecipeTin Eats
Categories Salad
Time 20m
Number Of Ingredients 17
Steps:
- Combine the Garlic Shrimp ingredients in a small bowl and set aside for 10 minutes.
- Combine the Dressing ingredients in a small jar, give it a shake then set aside for 10 minutes.
- Heat a skillet / fry pan over high heat. Add the shrimp, scraping in the olive oil and garlic from the sides of the bowl. Cook for 2 minutes, or until browned and the shrimp is just cooked through. (Note 2)
- Remove the prawns from the skillet onto a plate.
- Prepare the vermicelli noodles according to the packet directions. I like to just soak them in hot tap water for a few minutes, this ensures they don't overcook. Then drain the noodles.
- Arrange the noodles and remaining Salad ingredients on a large plate (like the photo) or toss together in a bowl. Top with prawns (warm or at room temperature). Drizzle over the Dressing (or toss through), or you can serve the Dressing on the side.
- Serve immediately.
Nutrition Facts : ServingSize 334 g, Calories 273 kcal, Carbohydrate 36.9 g, Protein 16.8 g, Fat 6.1 g, SaturatedFat 1 g, Cholesterol 105 mg, Sodium 2160 mg, Fiber 2.6 g, Sugar 9.9 g
PRAWN & BLACK RICE SALAD WITH VIETNAMESE DRESSING
My housemate bought me Nigella Lawson's Forever Summer Cookbook. It's absolutely gorgeous and there are soooo many amazing recipes I want to try out. This one comes from page 75. I'm just putting the recipe here, however there is a lot more information and serving ideas in the book. **I have made this now and it is very yummy and very easy!
Provided by Satyne
Categories Lunch/Snacks
Time 10m
Yield 2-4 serving(s)
Number Of Ingredients 11
Steps:
- Sauce: Mix all ingredients together -- Easy.
- Salad: Follow cooking instructions on the packet of rice. Drain thoroughly or your rice will be runny.
- Poach the prawns in simmering salted water, in which the juice of the lemon is added. Poach for approximately 5 minutes or until just cooked through but still very tender.
- Let rice and prawns cool and then mix the sauce through. (or serve hot).
Nutrition Facts : Calories 712.6, Fat 3.3, SaturatedFat 0.5, Cholesterol 315, Sodium 4247.6, Carbohydrate 121.6, Fiber 4.3, Sugar 16.5, Protein 45.1
VIETNAMESE PRAWN SALAD
Inspired by the Vietnamese dish, Bun xao, this fresh-tasting salad has very little fat but is so satisfying
Provided by Good Food team
Categories Dinner, Main course
Time 20m
Number Of Ingredients 11
Steps:
- To make the dressing, mash the garlic, chilli and sugar using a pestle and mortar. Add the lime juice and 3 tbsp water and stir together. Set aside.
- Get the kettle on, put the noodles into a bowl, then cover with boiling water. Leave to stand for 10 mins until tender, then drain and divide between 2 bowls. 3 Mix the prawns and veg together and divide between the bowls, too. Finish by topping each salad with the herbs and peanuts, then pour over the dressing to serve.
Nutrition Facts : Calories 579 calories, Fat 4 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 117 grams carbohydrates, Sugar 14 grams sugar, Fiber 2 grams fiber, Protein 27 grams protein, Sodium 1.66 milligram of sodium
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