Ingredients Jump to Instructions ↓

  1. 20 medium green prawns , peeled, tails intact and pan-fried

  2. 1 cup thinly sliced, firm, smooth-leaf pineapple

  3. cup vietnamese mint

  4. cup coriander leaves

  5. cup thinly sliced green onions

  6. cup coriander cress

  7. 2 bunches of snake beans , cut into 6cm lengths, blanched and refreshed

  8. 1 clove of garlic , coarsely chopped

  9. 1 long green chilli, coarsely chopped

  10. 2 tbsp shaved palm sugar

  11. cup fish sauce

  12. cup rice vinegar

  13. cup lime juice

  14. To serve: fried shallots (available from asian grocers)

Instructions Jump to Ingredients ↑

  1. Combine prawns, pineapple, Vietnamese mint, coriander leaves, green onions, coriander cress, and snake beans in a large bowl. Pound garlic and chilli with palm sugar, then add fish sauce, rice vinegar, lime juice and mix to combine. Toss through the prawn mixture, divide among serving bowls, top with fried shallots and serve immediately.


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