Vietnamese Prawn, Cucumber and Mint Salad from Mighty Spice Cookbook by John Gregory-Smith
Heat a frying pan over a medium heat. Add the peanuts and gently toast, shaking the pan occasionally, for 2-3 minutes, or until the peanuts are a beautiful golden brown. Transfer the nuts to a plat...
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Ingredients
- 1 tsp sugar
- juice of 1 lime
- 1 tbsp fish sauce
- 50 g/1¾ oz/⅓ cup unsalted peanuts
- 250 g/9 oz cooked and peeled large king prawns
- ½ cucumber, peeled and sliced
- 1 large carrot, peeled and thinly sliced
- 2 spring onions, finely chopped
- ½ red chilli, deseeded and finely chopped
- 1 large handful mint leaves, roughly chopped
- 2 lemongrass stalks
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