Vietnamese
Vietnamese - Salads and Rolls
Asparagus Salad and Rolls
Chef's Menu Description
Crisp seasonal garden leaves and fresh vegetables tossed in a vibrant house dressing, finished with toasted seeds and fresh herbs.
Ingredients
- • 300g asparagus, trimmed and blanched
- • 12 medium prawns, cooked and peeled
- • 2 tbsp lime juice
- • 1 tbsp fish sauce
- • 1 tbsp sugar
- • 1 small red chili, sliced
- • 1 shallot, thinly sliced
- • 1/4 cup roasted peanuts, crushed
- • 1/2 cup fresh mint leaves
Preparation Steps
1
Phase 1
Blanch the asparagus for 2 minutes, then refresh in cold water; cook and peel the prawns.
2
Phase 2
Whisk lime juice, fish sauce, sugar, and chili until the sugar dissolves.
3
Phase 3
Combine asparagus, prawns, and shallot with the dressing until well coated.
4
Phase 4
Scatter with crushed peanuts and mint leaves before serving.