asian influence


  • 20 medium green prawns, peeled, tails intact and pan-fried

  • 1 cup thinly sliced, firm, smooth-leaf pineapple

  • ½ cup Vietnamese mint

  • ½ cup coriander leaves

  • ½ cup thinly sliced green onions

  • ¼ cup coriander cress

  • 2 bunches of snake beans, cut into 6cm lengths, blanched and refreshed

  • 1 clove of garlic, coarsely chopped

  • 1 long green chilli, coarsely chopped

  • 2 tbsp shaved palm sugar

  • ¼ cup fish sauce

  • ¼ cup rice vinegar

  • ¼ cup lime juice

  • To serve: fried shallots (available from Asian grocers)


  • 1.

    1 Combine prawns, pineapple, Vietnamese mint, coriander leaves, green onions, coriander cress, and snake beans in a large bowl. Pound garlic and chilli with palm sugar, then add fish sauce, rice vinegar, lime juice and mix to combine. Toss through the prawn mixture, divide among serving bowls, top with fried shallots and serve immediately.

Nutritional information

Nutritional analysis per serving (4 servings)

  • Energy 199kj
  • Fat Total 4g
  • Saturated Fat 0g
  • Protein 12g
  • Carbohydrate 35g
  • Sugar 14g
  • Sodium 5844mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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