Vietnamese Tomato and Prawn Salad

Cook Time 20 minutes

Serves 4

Ingredients

8 cooked prawns, peeled, deveined and cut into small pieces

200g grape tomatoes, halved

4 radish, quartered

A few sprigs of coriander, picked, plus extra to garnish

2 tbsp toasted peanuts, chopped, plus extra to garnish

2 tbsp fried shallots

Nuoc cham

1–2 teaspoons caster sugar

1 tablespoon boiling water

1–2 tablespoons fish sauce

Juice of 1 lime

1 long red chilli, finely chopped

Method

To make the nuoc cham dressing, combine the boiling water, fish sauce, lime juice, caster sugar, and chilli in a small bowl. Stir until the sugar has dissolved.

In a large bowl, combine the tomatoes, radish, prawns, coriander and peanuts. Pour over the dressing and toss gently to coat.

Transfer to a serving dish and garnish with extra coriander, peanuts, and fried shallots.