Sunday, 1 January 2012

VIETNAMESE SALAD OF GRILLED PRAWNS WITH PAPAYA

[ I N  H E A L T H Y  D I S H E S ] 



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Who doesn't love a guilt free vietnamese spicy salad, made with prawns and papaya, it is fresh and vibrant and super delicious! The combination of flavours for this dish is sweet and sour with a pinch of spice. So if these are what you love then try this recipe out!
I love the dressing on all vietnamese salad dishes, it's also the same dressing they use on Vietnamese "Lo Moan" also known as vietnamese cold noodle which is one of my favourite dishes ever ! I always feel good after eating vietnamese as it's guilt free for my body and makes me wanting more but not afraid to order more either! This salad is low in fat, great as an appetizer or side dish along with other proteins! Add some different variety of vegetables in it and it will be bursting with full of colour! 
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  [ I N G R E D I E N T S ]


Serves 4

12 Large Raw Prawns
2 Tbsp Vegetable Oil
1 tsp rice wine vinegar
1 tsp sugar
1 red chilli {deseeded and very finely chopped }
2 garlic cloves { crushed }
2 tbsp Vietnamese fish sauce
1 tbsp lime juice
1 tbsp chopped mint leaves
1 green papaya { deseeded, quartered lenghways and thinly sliced }
1 cucumber { deseeded and cut julienne }


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 [ D I R E C T I O N S ]


1. Peel and devein the prawns, removing and discarding the heads and tails. Spread them out on a foil lined, grill rack, brush with oil and grill at 180 degrees for 2-3 minute or until they turn pink

2. Whisk the rice wine vinegar, sugar, chilli, garlic, fish sauce, lime juice and 75 ml cold water in a bowl until the sugar dissolves. Add the cooked prawns to the bowl and stir well until they are coated in the dressing. Leave to cool completely.

3. Add the chopped mint, papaya and cucumber and toss together . Transfer the salad to the serving plate, with the prawns on top and garnish with mint and drizzle with Vietnamese dressing. 


Whisking the vietnamese sauce dressing, on the side I have prepared the prawns and drizzled with oil, ready to put into the oven! 
I have already julienne the cucumber and sliced all the papaya ready to place onto the serving plate
Close up of what the sauce looks like! it should have a nice orange colour and can see the bits of chilli and garlic in it
Here I am swirling the papaya and cucumber to create a nice shape on the plate
Finishing touch, drizzle the sauce over the salad!

First time cooking at my big brothers new amazing apartment in Sydney!! Now time to eat!!
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CHINESE TRANSLATION
 越式靑木瓜燒大蝦沙律  
(健美食譜)四人份


 材料: 急凍中虎蝦12只 (去殼,去腸)
                    靑木瓜1個(去皮,去核,刨薄片)
靑瓜1個(去核,切絲)
薄荷葉切碎1 湯匙
沙律汁料:菜油或橄欖油2湯匙,紅酒醋1茶匙,糖1茶匙,
靑檸汁1湯匙,越式魚露2湯匙,
小紅椒(去核,挆碎), 蒜頭2粒(挅碎)。
 做法:  1)大蝦放錫紙盆上,掃上油,入焗爐180*烤2-3分鐘至粉紅色,開邊備用。
2)放所有沙律汁料落大碗中,加入冷開水75ml., 全撹勻至糖溶;
加入大蝦入味,待用。
3)將木瓜片,靑瓜絲加入薄荷葉碎撈勻,放碟中央,面放上大蝦
排列美觀,淋上越式沙律汁,加上數片薄荷葉在蝦上裝飾,
便可上桌供食

    

2 comments :

  1. Omg this is soo yummy, I found a premade one while in Houston, Texas and I'm glad you posted this so I can make it at home :)

    ReplyDelete
    Replies
    1. thank you darling! it was super yummy and healthy too! i hope you like it

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