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Nuoc Cham Marinated Prawns with Green Mango Salad

Yields1 ServingPrep Time20 minsCook Time2 minsTotal Time22 mins

Nuoc Cham is a dipping sauce popular on tables all throughout Vietnam. Use it to marinade Australian Prawns matching with a little bit of sweet in the papaya salad and you have the perfect dish for a long, hot summer. Please add 30 min chill time to your prep time.

Nuoc Cham marinated prawns with green mango salad

 18 large green Australian prawns, peeled with tails on
 Fresh lime and lemon chilli salt to serve
Green Mango Salad
 1 small green mango, julienned
 1 Lebanese cucumber, sliced
 200 g green beans, blanched and cut into batons
 250 g punnet cherry tomatoes, halved
 4 spring onions, finely shredded
 ½ cup fresh mint leaves
 ½ cup fresh coriander
 ½ cup Thai basil (purple leaves if possible)
 ¼ cup roasted peanuts, roughly chopped
Nuoc Cham Marinade
 2 tbsp fish sauce
 2 tbsp lime juice
 1 tbsp grated palm sugar or brown sugar
 1 long red chilli, seeds removed, finely chopped
To make the Nuoc Cham marinade/dressing:
1

Place the fish sauce, lime juice, sugar and chilli in a bowl and mix until well combined and sugar has dissolved.

To marinate the prawns:
2

Place the prawns in a bowl and pour over 3 tablespoons of Nuoc Cham dressing allow to marinate for 30 minutes in the fridge.

To make the green mango salad:
3

Place the mango, cucumber, beans, tomato, spring onion, herbs and peanuts in a bowl drizzle with a little Nuoc Cham dressing and toss gently to combine.

To bring it all together:
4

Preheat a barbecue or char grill over high heat. Thread prawns lengthwise on skewers and grill for 1 minute each side or until charred. Serve with mango salad.

Serves 4.