Vietnamese
Vietnamese - Salads and Rolls
Peas 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 mangetout, trimmed and thinly sliced
- • 200g 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 thinly slice the mangetout, julienne the carrot, and peel and devein the prawns.
2
Phase 2
Blanch the mangetout for 30 seconds, then poach the prawns until pink, and cool both in cold water.
3
Phase 3
Whisk the fish sauce, lime juice, and sugar with 2 tbsp water until the sugar dissolves.
4
Phase 4
Combine the mangetout, prawns, carrot, and mint, pour over the dressing, and toss well.
5
Phase 5
Set aside for 5 minutes so the peas soften in the dressing.
6
Phase 6
Top with the crushed peanuts and serve.