A zingy salad with a good crunch and a lovely balanced dressing. The easiestway to shred the cabbage, carrot and papaya is on a mandolin or in a food processor. Alternatively, slice the cabbage as finely as possible and coarsely grate the carrot and papaya.
½ cup rice vinegar
3 tbsp sugar
1 red onion, thinly sliced in half moons
1 stalk lemongrass, white part only, thinly sliced
250g wombok cabbage, shredded
½ red cabbage, shredded
1 large carrot, peeled and shredded
½ green papaya, peeled and shredded
2 tbsp olive oil
fresh coriander leaves, to garnish
fresh Vietnamese mint leaves, to garnish
1 tbsp peanuts, roasted and chopped
1 tbsp crisp fried shallots (sold at Asian food shops)
500g school prawns, shells and heads on
2 tbsp plain flour
prawn crackers, to serve
For the nuoc mam cham sauce
½ tsp sugar
3 tbsp fish sauce
1 tbsp fresh lime juice
1 red chilli, sliced
1. The easiest way to shred the cabbage, carrot and papaya is on a mandolin or in a food processor. Alternatively, slice the cabbage as finely as possible and coarsely grate the carrot and papaya.
2. Combine vinegar and sugar, marinate sliced onion and lemongrass for 30 minutes. Mix cabbage, carrot and papaya in a large bowl. Add onion and marinade, drizzle with oil and toss well to combine.
3. Garnish with mint, coriander, peanuts and shallots. Toss prawns in flour to lightly coat then deep fry for one to two minutes until they turn red and crispy. Drain on paper towel. Top salad with crispy fried prawns.
4. To make nuoc mam cham sauce, mix ingredients in a small bowl. Serve salad with prawn crackers and sauce.