Vietnamese-inspired Prawn and Calamari Salad

The last leg of my trip with the Tourism Authority of Thailand took me to Phu Quoc, Vietnam's largest island. This Vietnamese-inspired Prawn and Calamari Salad really captured that island feeling.



250 g of uncooked prawns, peeled
250 g of calamari tentacles, sliced
4 large carrots, thinly sliced 
1 large cucumber, thinly sliced
10 g of mint leaves, stalks removed
a handful of sliced spring onions
50 g of mung bean sprouts
oil for frying

For the dressing:

40 ml of lime juice
40 ml of cup fish sauce
2 tbsp sugar 
1 tbsp minced garlic
1 tbsp finely-grated ginger
1-2 red chili peppers, sliced

For serving:

Prawn crackers


In a small bowl, whisk the dressing ingredients together and set aside.

Using a paper towel, pat the prawns and calamari dry.

Heat a frying pan until is very hot, add a splash of oil and flash fry the prawns and calamari in batches. Place the seafood in the dressing as you remove it from the pan and let it marinate for about ten minutes.

Place the carrots, cucumber, mint, spring onions and sprouts in a salad bowl and mix.

Remove the seafood with a slotted spoon from the dressing, add to the vegetables and toss it all together.

Spoon some of the dressing over the salad and toss to coat. Don't forget to serve it with some prawn crackers!

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Photographer, Stylist
Baking, Cooking
Photographer, Videographer and Food Stylist, Hein van Tonder is a native South African with a combination of local, continental and global creative experiences.
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