GRILLED PRAWNS AND ASIAN GREENS WITH NUOC CHAM

Nuoc cham is a delicious and versatile Vietnamese dressing, and is great little number to know, as it works extremely well with anything from fatty pork dishes to boiled prawns.

Prep:
20 minutes
Cook:
15 minutes
Serves:
2

Ingredients

2 Bok choy, cut in half and washed

1 packet The Fresh Grower broccolini

For the prawns:

6 large Shore Mariner raw prawn cutlets, tail on, defrosted

6 bamboo skewers,soaked in water for 20 mins

For the Nuoc cham:

1½ Tbsp Mega Chef fish sauce

1½ Tbsp white vinegar

1 Tbsp sugar

1 garlic clove, finely chopped

½ bird’s eye chilli, finely chopped

½ lime, juiced

To serve:

1 bunch of mint leaves, picked

1 bunch of coriander

1½ cm of ginger, peeled and cut into julienne strips

Dragon and Phoenix fried shallots

Method

For the Nuoc cham: Combine the fish sauce, white vinegar, sugar and 60mls of water in a saucepan over a medium heat. Stir well and cook until just before boiling point is reached, then allow to cool

Stir in the garlic, chilli and lime juice, set aside until ready to serve. It will keep in the refrigerator for 1 week

For the greens: Bring a large pot of well-salted water to the boil

Add the bok choy and broccolini, and cook them, stirring occasionally, until they are cooked just past al dente, 2-4 mins

Plunge the bok choy and broccolini into iced water to refresh. Drain greens over the sink into a colander to remove excess water

Cooking tip; too much water on your greens means you will end up diluting your dressing

Ensure your vegetables are dry, then combine them in a large bowl with the mint, coriander, ginger and half of the dressing and mix well. Set aside

For the prawns: Heat a chargrill, BBQ or grill plate to hot

Thread prawns onto soaked skewers, brush lightly with oil, then grill until pink (5-6 mins), turning once or twice during cooking

To serve: Place the Asian greens on a plate, sprinkle with the crispy shallots, arrange the grilled prawns on the side and use the leftover nuoc cham for dipping