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Prawn Coleslaw Vietnamese Style (Lynda Cowley)
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| INGREDIENTS | |
| Vegetable oil | |
| 1/2 cup | raw peanuts |
| 300 gr | Chinese cabbage, finely sliced |
| 1 | carrot, peeled and thinly julienned |
| 1/2 | Spanish onion, thinly sliced |
| 8 large | cherry tomatoes, halved |
| 12 cooked king prawns, peeled, deveined and halved lengthwise | |
| 1 cup | mixed fresh herbs such as coriander, mint, Thai basil, Vietnamese basil |
| (chopped coarsely) DRESSING | |
| 150 ml | rice wine vinegar |
| 1 tablespoon | caster sugar, or to taste |
| 1 teaspoon | dried chilling flakes, or to taste |
Combine all in a small saucepan, boil until sugar dissolve
Remove from heat and leave to cool
METHOD
Heat a little vegetable oil in a frying pan
Add peanuts and roast over medium heat until golden brown
Drain on absorbent paper
When cool, coarsely crush using mortar and pestle
Combine vegetable, herbs, prawns and peanuts in a bowl
Add enough dressing to coat well
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