According to our Etihad Guest Ambassador Luke Nguyen, salads don’t have to be plain and uninteresting. See how he adds juicy jumbo prawns and an assortment of herbs and spices into the mix.
tablespoons oyster sauce
tablespoon fish sauce
tablespoon light soy sauce
teaspoon sesame oil
garlic cloves, chopped
bird’s eye chilli, finely chopped
raw jumbo prawns (shrimp), peeled and deveined, heads and tails intact
green papaya, peeled and julienned
perilla leaves, sliced
Vietnamese mint leaves, sliced
mint leaves, sliced
tablespoon crushed roasted peanuts
tablespoon fried garlic
mint sprig, to garnish
the oyster sauce, fish sauce, soy sauce, sesame oil, sugar, garlic and chilli
in a mixing bowl, stirring to dissolve the sugar.
the prawns and toss to coat in the marinade, then set aside at room temperature
for 20 minutes.
another mixing bowl, combine the green papaya, herbs, peanuts and fried garlic.
the prawns, reserving the marinade.
the marinade in a wok or small saucepan and bring to the boil, then cook for 4
minutes until reduced and slightly thickened.
heat a barbecue grill or chargrill pan to medium–high heat. Char grill the
prawns for 2–3 minutes on each side, basting the prawns with the marinade every
minute or so. Add the cooked prawns to the papaya mixture, drizzle 2
tablespoons of the marinade into the bowl and toss all the ingredients
together. (Or use nuoc cham dressing)
to a serving platter and garnish with the Vietnamese mint.
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