Vietnamese
Vietnamese - Salads and Rolls
Long Beans 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 long beans, cut into 5cm lengths
- • 250g prawns, peeled and deveined
- • 1 carrot, julienned
- • 1/4 cup mint leaves
- • 3 tbsp fish sauce
- • 2 tbsp lime juice
- • 1 tbsp sugar
- • 1 red chili, thinly sliced
- • 2 tbsp roasted peanuts, crushed
Preparation Steps
1
Phase 1
Trim and cut the long beans into 5cm lengths, julienne the carrot, and peel and devein the prawns.
2
Phase 2
Cook the long beans in salted boiling water for 3 minutes, add the prawns for the last minute, then drain and cool.
3
Phase 3
Whisk the fish sauce, lime juice, and sugar with 2 tbsp water until the sugar dissolves, and stir in the chili.
4
Phase 4
Combine the long beans, prawns, carrot, and mint, pour over the dressing, and toss well.
5
Phase 5
Set aside for 10 minutes so the beans absorb the dressing.
6
Phase 6
Sprinkle with the crushed peanuts and serve at room temperature.