Vietnamese
Vietnamese - Salads and Rolls
Pineapple 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
- • 400g pineapple, cut into small cubes
- • 250g prawns, boiled and peeled
- • 1 carrot, julienned
- • 1/2 red onion, thinly sliced
- • 1/4 cup mint leaves
- • 3 tbsp fish sauce
- • 2 tbsp lime juice
- • 1 tbsp sugar
- • 2 tbsp roasted peanuts, crushed
Preparation Steps
1
Phase 1
Cut the pineapple into small cubes, boil and peel the prawns, and julienne the carrot.
2
Phase 2
Press the pineapple cubes gently in a sieve to remove excess juice.
3
Phase 3
Whisk the fish sauce, lime juice, and sugar with 2 tbsp water until the sugar dissolves.
4
Phase 4
Combine the pineapple, prawns, carrot, red onion, and mint, pour over the dressing, and toss well.
5
Phase 5
Let stand for 5 minutes so the pineapple soaks up the dressing.
6
Phase 6
Sprinkle with the crushed peanuts and serve.