Vietnamese Prawn Salad with Bent on Food

On the weekend I attended the Bent on Food Cookery School and I promised I would share a few of the fabulous recipes we tried. I thought I would begin with the Vietnamese Prawn Salad.

Ingredients

Pan / Wok Mixture

2 teaspoons of vegetable oil
1 tablespoon of thinly sliced shallots
1 pinch Turmeric
100 grams fresh prawns, shelled with tails left on
1 teaspoon of ginger, freshly sliced
Salt and pepper to taste

Salad Mixture

1 cup of mixed lettuce
1/2 cup of fresh mint, torn
1/2 cup of cucumber, thinly sliced
1/2 red onion, thinly sliced
1/2 mango / papaya, sliced
1/2 large carrot, julienne
2 teaspoons of sugar
1 teaspoon of salt
1 to 2 limes or lemon
2 tablespoons of sesame seeds
2 tablespoons of peanuts

Method

1. Add vegetable oil to a hot wok, stir in shallots and cook until lightly browned, add ginger, salt and turmeric and cook gently, add prawns and gently warm, and finally black pepper.
2. Transfer wok's contents to a large serving bowl and add salad mixture (except mint and sesame seeds). Mix well.
3. Add mint and sesame seeds just before serving, toss lightly (sesame seeds become soggy and mint will turn black if allowed to stand in the mixture too long).
4. Serve with wedges of lime and / or fresh lemon.

To add some extra flair to your salad, serve in a hollowed out pineapple half and add pieces of crispy rice paper toasted on the bbq.

The Bent on Food Cookery School is located in the historic town of Wingham on the Mid North Coast of New South Wales in Australia. The School offers a range of courses including cheese making, barista courses, children's classes and more. 

This post is proudly sponsored by Bent on Food and the Bent on Food Cookery School