Prawn slaw with nuoc cham dressing

A Vietnamese take on prawn salad with lots of texture and a slight kick.

Under 30 minutes

Serves 8 (as a side)


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  • 1 packet (700g) Vannamei prawns, defrosted
  • Glug olive oil
  • 1 clove garlic, thinly sliced
  • Salt and milled pepper
  • Juice (60ml) of 1 lemon



  • 1 cucumber
  • ½ packet (500g) carrots, peeled
  • 1 packet (200g) mangetout peas 
  • ½ red onion, thinly sliced
  • 1 packet (100g) mung bean sprouts (optional)
  • ¼ punnet (5g) each fresh mint, basil and coriander


Nuoc cham dressing:

  • 2 cloves garlic, finely chopped
  • 2 red chillies, finely chopped
  • ¼ cup (60ml) lukewarm water
  • 2 Tbsp (30ml) brown sugar
  • 3 Tbsp (45ml) fish sauce
  • Juice (60ml) of 2 limes (or 1 lemon)



  1. Devein prawns and remove shells, leaving tail part intact.
  2. Heat oil in a pan over high heat, add prawns and garlic. Season.
  3. Fry prawns for 4-6 minutes until bright pink, taking care not to overcook as they will become dry.
  4. Remove from heat, drizzle with lemon juice and set aside to cool.
  5. Cut cucumber, carrots and mangetout into matchsticks.
  6. Toss veg with red onion, mung bean sprouts and herbs in a large serving bowl.
  7. Whisk dressing ingredients together.
  8. Add cooled prawns to salad and drizzle with dressing (or serve it on the side).





Browse more sides and salads recipes here.


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