Prawn and Pickled Vegetable Salad

Cook Time 1 hour 30 minutes

Servings 4


Do Chua Pickling Vegetables
100g carrot, peeled and julienned
200g daikon, peeled and julienned
1 tbs. salt

Do Chua Pickling Liquid
200ml water
200ml white vinegar
2 tbs. caster sugar
200g cucumber, peeled and julienned
200g cherry tomatoes, quartered
1 red onion, thinly shaved
2 tbs. Asian fried shallots
2 cups coriander leaves, loosely packed
2 cups mint leaves, loosely packed

Sour Salad Dressing
2 limes, juiced
30g palm sugar
50g fish sauce
1 large red chilli, finely chopped

400g raw prawns


For the Do Chua pickled vegetables, rub the julienned daikon and carrot with the salt and allow to stand in a strainer for 20 minutes to extract excess liquids and soften. Rinse under running water and combine with the pickling liquid. Refrigerate for at least 1 hour.
For the prawns, split them lengthwise from the head down but leave them connected at the tail end. Poach in boiling salted water for 1-2 minutes until just cooked. Drain and set aside.
To make the dressing, grate the palm sugar into the lime juice and fish sauce and stir through the chopped chillies. Leave for at least 10 minutes to infuse. You may need to adjust the sweetness depending on the flavour of the limes.
To assemble the salad, toss the prawns, pickled vegetables (strained), cucumber, red onion, cherry tomatoes, mint and coriander together and dress with the dressing.
Scatter with the fried shallots and serve.


Prawn and Pineapple Curry


Prawn and Kaffir Lime Leaf Larb