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Grilled Prawn Salad Cups Recipe

Grilled Prawn Salad Cups Recipe

Ingredients :

    • 4 tablespoons oil
    • 4 shallots, thinly sliced
    • 250 g (1 cup) peeled fresh prawn meats
    • 1/teaspoon salt
    • 1/4 teaspoon ground black pepper
    • 1 unripe green mango, peeled and thinly sliced to yield 80 g (1 cup)
    • 1 tart green apple, thinly sliced to yield 80 g (1 cup)
    • 100 g (1 cup) grated or thinly shredded carrot
    • 5 sprigs fresh Vietnamese mint (laksa leaves), finely chopped
    • 5 sprigs Thai sweet basil, finely chopped
    • 2 red bird’s-eye chilies, finely chopped
    • 5 sprigs coriander leaves
    • 1 head lettuce, washed and torn to form cups

Dressing :

    • 3 cloves garlic, minced
    • 2–3 bird’s-eye chilies, minced
    • 4 tablespoons lime juice
    • 5 tablespoons fish sauce
    • 3 tablespoons sugar
    • 2 tablespoons water

Method :

    1. Combine all the Dressing ingredients in a bowl and stir to mix well.
    2. Heat the oil in a wok or skillet over medium heat and fry the sliced shallots for about 2–3 minutes, until golden brown and crispy. Remove from the pan and drain on paper towels. Reserve the fragrant shallot oil.
    3. Combine the shallot oil, prawns, salt and ground pepper in a bowl.Marinate the prawns for 30 minutes.
    4. Preheat an oven broiler or grill pan to medium heat. When the grill is ready, place the prawns on the hottest part of the broiler or grill. Cook, turning occasionally, until they turn orange-pink and feel firm to the touch, about 1–2 minutes.
    5. To serve, combine the sliced mangoes, apple, carrot, Vietnamese mint, basil, chilies and a little Dressing in a large bowl. Toss well.
    6. Arrange the lettuce leaf cups on a serving platter. Place some of the mango salad mixture on top of each lettuce leaf cup and top with a grilled prawn. Garnish with the crispy fried shallots and coriander leaves. Serve the remaining Dressing on the side.

Serves 4–6
Preparation time : 20 mins + 30 mins marinating time
Cooking time : 20 mins