Vietnamese Seafood Salad
photo by Chickee
- Ready In:
- 25mins
- Ingredients:
- 13
- Serves:
-
4
ingredients
-
Pan Mixture
- 2 teaspoons vegetable oil
- 1 tablespoon thinly sliced shallot
- 100 g prawns
- 100 g thinly sliced squid
- 1 teaspoon thinly sliced gingerroot
- 1⁄2 teaspoon black pepper
-
Salad Mixture
- 1 cup of grated papaya
- 2 sliced long red chilies (deseeded)
- 2 teaspoons sugar
- 1 teaspoon salt
- 2 limes, juice of or 1 lemon, juice of
- 1 cup of mixed mint (Vietnamese and Standard)
- 2 tablespoons toasted sesame seeds
directions
- Stir fry shallots in oil until lightly brown, add prawns and cook for 1 minute. Add squid and ginger and continue to cook 3-4 minutes, add black pepper at the end and remove from heat into a large bowl.
- Add the papaya and chilli together, add to the seafood mixture. Combine the sugar, salt and juice together until dissolved. Pour over the salad and mix well.
- Just before serving, add the toasted sesame seeds and mint, toss lightly, serve with crispy rice paper or prawn crackers. (Don't add too early or else the seeds will go soft and the mint will turn black).
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RECIPE SUBMITTED BY
I'm 28, married, and with two furkids-a cute cat, she's an Australian Mist called Kismet, and a chocolate labrador called Indiana Jones. Live in North West Sydney, and have all my life except for a short stint in Germany just after we were married. I am an engineer by degree, but have recently left a large telecommunications company to work in a small Veterinary hospital as a vet nurse.
I like camping and 4wding, fishing and horseriding, having parties and barbeques. We're ex-Scouts and still love to travel even if it's just a short break to the mountains, or to the wine regions. I love baking and experimenting with different cuisines. I wont cook things with too many ingredients, or that are too fiddly, or which take too long (or too expensive for that matter!). I'm a dab hand at modifying the 67c home brand packet cake.
My husband is Swiss-Australian, so I have a bit of that European influence as well, and try to reproduce our favourite Swiss recipes as accurately as possible. I am hopefully trying for my Swiss citizenship once I've studied up for my interview! We love travelling, and after visiting Vietnam in 2008 I'm obsessed with both the country and the cuisine, it's so varied and fresh and amazing!