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GRILLED PRAWNS AND ASIAN GREENS WITH NUOC CHAM

GRILLED PRAWNS AND ASIAN GREENS WITH NUOC CHAM

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 Time: 15 minutes
Serves: 2

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.

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 tablespoons Mega Chef fish sauce
1½ tablespoons white vinegar
1 tablespoon 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 centimetres of ginger, peeled and cut into julienne strips
Dragon and Phoenix fried shallots

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