Appetizer: Vietnam – Gỏi tôm (Shrimp salad)
Serving Size: 4
Approximate Time
Prep
15 min
Cook
0 min
Additional
10 min
Total
25 min
Ingredients
- 1 lb (454 g) tiger prawns, peeled and deveined, cooked and halved if large
- 4 cups (about 200 g) shredded cabbage (green or a mix)
- 1 cup (130 g) shredded carrot
- 1 small red onion, thinly sliced
- 1 cup (24 g) fresh mint leaves
- 1 cup (24 g) fresh cilantro leaves
- 1/2 cup (60 g) roasted peanuts, coarsely chopped
- 3 tbsp (45 ml) fish sauce
- 3 tbsp (45 ml) lime juice
- 2 tbsp (30 ml) rice vinegar
- 2 tbsp (28 g) granulated sugar
- 1 clove garlic, minced
- 1 small red chili, finely chopped (optional)
Instructions
1. In a large bowl combine shredded cabbage, carrot, sliced onion, mint and cilantro.
2. Whisk fish sauce, lime juice, rice vinegar, sugar, garlic and chili until sugar dissolves to make the dressing.
3. Add cooked prawns to the vegetables, pour dressing over and toss gently to combine; let sit 10 minutes for flavors to meld.
4. Transfer to a serving platter, sprinkle chopped roasted peanuts over the top and serve chilled or at room temperature.
