Vietnamese Salad of Turkey, Prawn, Coconut and Beans

Cook Time 30 minutes

Servings 8


200g green beans, topped, cut into thirds
200g butter beans or yellow beans, topped, cut into thirds
1 turkey breast, cooked and shredded
24 prawns, cooked and chopped, leave tail on
½ crispy fried shallots
1 cup roasted peanuts, chopped
½ dry roasted coconut (freshly frozen flesh or a fresh coconut)
2 long red chilli, finely sliced
1 long green chilli, finely sliced
1 knob ginger, julienned. Keep skin for poaching liquid
1 ½ cup coconut cream
1 tsp palm sugar
2 tbsp fish sauce
4 tbsp fresh lime juice
1 tbsp roasted chilli powder
½ bunch coriander leaves
½ bunch mint leaves


Blanch the beans and snow peas in salted boiling water for 3 minutes. Drain and keep warm.

In a bowl, combine the palm sugar, fish sauce, lime juice, 1 cup of coconut cream and roasted chilli paste, stirring until everything is well blended. Stir in the sliced chillies and ground peanuts and part of the roasted coconut.

In a medium size pot, add water and coconut cream with ginger skin. Add turkey breast and bring to a simmer. Cook for 10 minutes. Let rest in liquid until needed.

Using a mallet, smash turkey breast to help shred. Add the warmed shredded turkey and prawns and finally, stir in the bean slices, coriander and mint and coriander leaves. Garnish with the fried shallots and roasted coconut.


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