Vietnamese Prawn and Cabbage Salad
Ingredients (10 portions)
| Amount | Measure | Name |
|---|---|---|
| 200.00 | ml | KNORR Asian Sauce 6 x 2L |
| 50.00 | ml | fish sauce (chinese) |
| 50.00 | ml | Vinegar, white local |
| 45.00 | g | Sugar, Brown |
| 6.00 | g | Chilli peppers, fresh |
| 50.00 | ml | Oil, Peanut |
| 50.00 | g | MARVELLO Full Fat Spread 30 x 500g |
| 2.00 | kg | prawns w/o head 30/40 |
| 5.00 | g | ROBERTSONS Garlic & Herb Seasoning 6 x 800g |
| 400.00 | g | Cabbage, white |
| 400.00 | g | Cabbage, Red |
| 450.00 | g | Bamboo shoots in can 3/1 |
| 30.00 | g | Mint leaves |
| 40.00 | g | Coriander, fresh (Cilantro) |
| 120.00 | g | Lime |
Preparation
1. Mix all the dressing ingredients together and allow to stand (infuse).
2. Place the thinly sliced cabbages, drained and sliced bamboo shoots and herbs together in a mixing bowl.
3. Heat the peanut oil and Marvello in a wok pan. Add the garlic and harb seasoning and add the prawns, toss well.
4. Stirfry prawns until pink and cooked through. Remove and drain.
5. Mix half the dressing with the prawns. Add prawns to cabbage and toss well. Season with salt and pepper.
6. Drizzle the rest of the dressing over the salad. Serve with lime wedges.
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