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.
18large green Australian prawns, peeled with tails on
Fresh lime and lemon chilli salt to serve
Green Mango Salad
1small green mango, julienned
1Lebanese cucumber, sliced
200ggreen beans, blanched and cut into batons
250gpunnet cherry tomatoes, halved
4spring onions, finely shredded
½cupfresh mint leaves
½cupThai basil (purple leaves if possible)
¼cuproasted peanuts, roughly chopped
Nuoc Cham Marinade
1tbspgrated palm sugar or brown sugar
1long red chilli, seeds removed, finely chopped
To make the Nuoc Cham marinade/dressing:
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:
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:
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:
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.