Best Vietnamese Prawn Salad Recipes

VIETNAMESE PRAWN & NOODLE SALAD WITH CRISPY SHALLOTS

Vietnamese prawn & noodle salad with crispy shallots image

Making the fried shallots for this superhealthy salad is optional, but well worth it - they're incredibly delicious

Provided by Jennifer Joyce

Time 25m

Number Of Ingredients 14

Ingredients

200g thin rice noodle
200g large cooked, peeled prawn
1 small red onion , halved and sliced
1 small red chilli , sliced
1 small cucumber , shaved into ribbons (use a peeler)
1 large handful each coriander and mint
2 tbsp roasted peanut , roughly chopped
juice 3 limes
1 tbsp soft brown sugar
2 tsp fish sauce
1 garlic clove , crushed
5 shallots , thinly sliced
vegetable oil , for frying
flour , for dusting

Steps:

For the crispy shallots, heat 5cm of oil until hot in a wok. You will know the oil is hot enough when one piece of shallot sizzles as soon as it's dropped in. Toss the shallot slices with flour, shake off excess and fry in the oil until golden. They fry quickly, about 1 min. Drain on kitchen paper, sprinkle with salt and set aside.
To make the dressing, mix the lime juice, sugar, fish sauce and garlic and set aside. In a large mixing bowl, pour boiling water over the noodles. Leave them for 2 mins or until they are just cooked, then rinse under cold water. Drain well, shaking the sieve numerous times to get out the excess water, then place back in the bowl. Add prawns, onion, chilli, cucumber and herbs. Pour the dressing over, mix, then sprinkle with the shallots and peanuts.

Nutrition Facts : Calories 331 calories, Fat 7 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 53 grams carbohydrates, Sugar 7 grams sugar, Fiber 2 grams fiber, Protein 18 grams protein, Sodium 1.41 milligram of sodium

PRAWN AND BLACK RICE SALAD WITH VIETNAMESE DRESSING

Prawn and Black Rice Salad With Vietnamese Dressing image

This is a Nigella Lawson recipe from her summer collection. However, I had to share it with you. It is really a wonderfully tasty dish especially for those hot summer days. Here is Australia this recipe is a regular on our Christmas Day menu. The colours in the dish are stunning. Preparation time includes peeling the green (raw) prawns/shrimp and the cooling time for the prawns and the cooked black rice.

Provided by Chrissyo

Categories One Dish Meal

Time 1h

Yield 4 as a starter

Number Of Ingredients 11

Ingredients

2 cloves garlic, minced or crushed
2 fresh thai birds eye chiles or 2 other red chilies, finely sliced
4 cm ginger, approx finely minced (I just chopped the heck out of it)
4 tablespoons fish sauce
2 tablespoons lime juice (about 1 lime)
4 tablespoons water
2 tablespoons caster sugar
250 g nanjing black rice
500 g green or raw peeled prawns or 500 g shrimp
salt
1/2 lemon, juice of

Steps:

Dressing:.
To make the dressing sauce, simply mix all the ingredients together.
Black Rice:.
Cook as per the instructions on the packet.
Usually 25-30 minutes.
Prawns:.
Poach the prawns for 5 minutes in some simmering salted water to which you have added the juice of half a lemon.
Cook the prawns until they are JUST cooked through but still very tender.
Let both the rice and the prawns cool.
Then give the dressing sauce a quick stir and spoon some over the rice, fork this through.
Then tumble the prawns on top, spooning a little the remainder of the sauce over.
Serves 2 as a main dish and 4 as a starter.

Nutrition Facts : Calories 357.6, Fat 1.7, SaturatedFat 0.2, Cholesterol 157.5, Sodium 2124.3, Carbohydrate 61.1, Fiber 2.2, Sugar 8.4, Protein 22.6

VIETNAMESE PRAWN SALAD

Vietnamese prawn salad image

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

Ingredients

1 small garlic clove , finely chopped
1 small red chilli , deseeded and finely chopped
1 tbsp golden caster sugar
juice 2 limes
250g thin rice noodles
150g pack cooked tiger prawns , halved along their spine
½ cucumber , peeled, deseeded and cut into matchsticks
1 carrot , cut into matchsticks or grated
6 spring onions , shredded
handful coriander and/or mint leaves
1 tbsp roasted peanuts , chopped

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

PRAWN & BLACK RICE SALAD WITH VIETNAMESE DRESSING

Prawn & Black Rice Salad With Vietnamese Dressing image

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

Ingredients

2 garlic cloves (minced or crushed)
2 chilies, finely sliced (fresh Thai birdeye or other red chillies)
4 cm fresh ginger (finely minced)
4 tablespoons fish sauce
2 tablespoons lime juice (approximately 1 lime)
4 tablespoons water
2 tablespoons caster sugar
250 g black rice (make sure to rince first!)
500 g raw peeled prawns
salt (to taste)
lemon juice (from half a lemon)

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