Ingredients Jump to Instructions ↓

  1. Vegetable oil or peanut oil

  2. cup raw peanut

  3. 300 g chinese cabbages leaves

  4. 1 carrot peeled and julienned

  5. spanish onion thinly sliced

  6. 8 large cherry tomatoes sliced

  7. 12 king prawns peeled,deveined & halved lengthways

  8. 1 cup mixed fresh herbs e.g/ coriander, mint, thai basil or vietnamese mint leaves

  9. 150 ml rice wine vinegar

  10. 1 tablespoon caster sugar or to taste

  11. 1 teaspoon dried chilli flake or to taste

Instructions Jump to Ingredients ↑

  1. Heat a little vegetable or peanut oil in a frying pan, add peanuts and roast over medium heat, stirring regularly until golden brown. Drain on absorbent paper and cool.

  2. Tightly roll cabbage leaves together, then slice thinly and place in a large bowl.

  3. Using a mandolin, if possible, thinly slice carrot lengthwise, then using a sharp knife thinly slice carrot lengthwise into julienne.

  4. Add carrot, onion, tomatoes, prawns and herbs to cabbage.

  5. Coarsely crush peanuts in a mortar and pestle and add to salad.

  6. Combine vinegar, sugar and chilli flakes in a small saucepan, bring to the boil and stir until sugar dissolves then remove from heat and cool to room temperature.

  7. Add enough dressing to generously coat salad and toss well to combine. Season to taste.

  8. Spoon salad on to a serving platter and serve as an accompaniment to stir-fried fish and steamed rice.


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