Vietnamese prawn salad with lime, lemongrass and ginger dressing

A whole host of Asian inspired herbs and spices combine t create this zingy, lip-smacking salad from Jennifer Joyce
Vietnamese prawn salad with lime, lemongrass and ginger dressing
  • Rating:
  • Serves: 4
  • Cook Time: 5 minutes
  • Prep Time: 20 minutes
  • Effort: easy



  • 24 large raw prawns, peeled and deveined
  • 2 large carrots, cut into julienne
  • 2 medium cucumber, de-seeded and thinly sliced
  • 1 red pepper, de-seeded and cut into julienne
  • 1 red onion, halved and thinly sliced
  • 1 large red chilli, de-seeded and cut into julienne
  • 15 fresh mint leaves

For the dressing:

  • 3 clove garlic, chopped
  • 2 large red chillies, de-seeded and chopped
  • 3 stalks lemongrass, (lower third only), thinly sliced
  • 1 shallot, thinly sliced
  • 3cm knob of ginger, finely chopped
  • 3 tbsp fish sauce
  • 4 tbsp sugar
  • 6 tbsp fresh lime juice
  • 1/2 tsp ground black pepper
  • 20 g fresh coriander leaves

For the garnish:

  • 3 tbsp fresh coriander, chopped
  • 3 spring onions, (white part only), cut into thin strips and soaked in cold water for 30 minutes
  • 1 large red chilli, de-seeded, cut into julienne and soaked in water for 30 minutes


1. To make the dressing, put the garlic, chillies, lemongrass, shallot and ginger into a food processor and process to a paste. Scrape the paste into a bowl and stir in the Thai fish sauce, sugar, lime juice, coriander and pepper and set aside.

2. Heat a griddle pan and griddle the prawns until pink and cooked through.

3. Combine the carrots, cucumber, red pepper, onion, chilli, mint and prawns in a large bowl. Just before serving, pour over the dressing and mix well.

4. Serve the salad on a large platter with the coriander leaves, spring onion and chilli strips sprinkled over.

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