Prawn and Mint Salad: A Light and Fresh Summer Delight - Monday, Week 25

Preparation time: 20 minutesCooking time: 10 minutesServes: 4

Introduction

Start your week off right with this refreshing Vietnamese-inspired Prawn and Mint Salad. Packed with crisp vegetables, fresh mint, and succulent prawns, it’s perfect for a light dinner on a warm summer evening.

Ingredients

• 1 lb (450 g) of prawns, peeled and deveined
• 2 cups (500 ml) of mixed salad leaves
• 1 cucumber, thinly sliced
• 2 medium carrots, julienned
• 1 red bell pepper, thinly sliced
• 1/2 cup (20 g) of fresh mint leaves
• 1/2 cup (20 g) of fresh coriander leaves

For the dressing:

• 3 tbsp (45 ml) of fish sauce
• 2 tbsp (30 ml) of lime juice
• 1 tbsp (15 ml) of sugar
• 1 garlic clove, minced
• 1 red chili, finely chopped

Instructions

1. First, prepare the dressing by mixing together the fish sauce, lime juice, sugar, garlic, and chili in a small bowl. Stir until the sugar dissolves. Set the dressing aside to allow the flavors to meld together.
2. Heat a pan over medium heat. Add the prawns and cook until they turn pink, about 2-3 minutes on each side. Remove from the heat and set aside to cool.
3. In a large bowl, combine the salad leaves, cucumber, carrots, red bell pepper, mint, and coriander. Add the cooked prawns to the salad.
4. Drizzle the dressing over the salad and toss everything together until well combined.
5. Divide the salad among four plates and serve immediately.

Enjoy this light and flavorful salad, perfect for the hot summer days! Don't forget to pair it with a chilled glass of Vinho Verde for a truly refreshing experience. 🥂