A recipe from the Good Food collection.
1 small Chinese cabbage, finely shredded
60 g (2¼ oz/¼ cup) sugar
3 tablespoons fish sauce
4 tablespoons lime juice
1 tablespoon white vinegar
1 small red onion, finely sliced
750 g (1 lb 10 oz) cooked tiger prawns (shrimp), peeled and deveined, tails intact
1 small handful coriander (cilantro) leaves, chopped
1 small handful vietnamese mint leaves, chopped
Put the Chinese cabbage in a large bowl, cover with plastic wrap and chill for 30 minutes.
Put the sugar, fish sauce, lime juice, vinegar and ½ teaspoon salt in a small bowl and mix well.
Toss together the shredded cabbage, onion, sprawns, coriander, mint and dressing, and garnish with the extra mint leaves.
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