Prawn, Carrot and Cucumber Salad with Mint

Prawns seared and cooled over ribboned carrot and cucumber with mint and lime. Built without onion or garlic.

18 min1 servingsVietnamese
Prawn, Carrot and Cucumber Salad with Mint — Vietnamese recipe, finished and plated

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Ingredients

  • 190 g Shrimp
  • 120 g Cucumber
  • 70 g Carrot
  • 8 g Mint
  • ½ Lime
  • 1 tbsp Garlic-infused olive oil
  • 1 Thai chilies (optional)

Method

  1. Peel the carrot and cucumber into long ribbons, ring the chilli and pick the mint leaves off their stalks. Blot the prawns dry.
  2. Sear the prawns in half the garlic-infused oil over the highest flame, ninety seconds a side, until they curl tight and lose their grey.
  3. Tip the prawns onto a cold plate and leave them three minutes until they no longer feel hot — laid on the ribbons warm they would collapse them.
  4. Toss the ribbons with the lime juice, the chilli and the rest of the oil, lay the cooled prawns over and tear the mint across at the last moment.

About Prawn, Carrot and Cucumber Salad with Mint

Prawn, Carrot and Cucumber Salad with Mint is a Vietnamese lunch or dinner that comes together in about 18 minutes and serves 1.

Prawn, Carrot and Cucumber Salad with Mint: frequently asked questions

Is Prawn, Carrot and Cucumber Salad with Mint gluten-free?

Based on its ingredients, Prawn, Carrot and Cucumber Salad with Mint has no gluten-containing components, so it's naturally gluten-free — as always, check that any packaged ingredients you use are certified gluten-free to be safe.

Do I need every ingredient to make Prawn, Carrot and Cucumber Salad with Mint?

The core ingredients are essential, but you can leave out thai chilies — they're optional and mainly there for extra flavor or finish.

How many servings does Prawn, Carrot and Cucumber Salad with Mint make?

This recipe makes 1 serving. In the app you can scale it up or down and the ingredient amounts adjust automatically.