The French colonised Vietnam for almost 100 years, and the best things they left behind were their architecture, baking skills, beer, coffee and salads.
125g snow peas
2 x 300g semi-ripe (not green) mangoes, peeled and julienned
1 handful mixed mint, vietnamese mint, basil and perilla leaves, sliced
2 tablespoons vegetable oil
3 red asian shallots, thinly sliced
3cm piece of fresh ginger, peeled and julienned
450g large raw prawns, peeled and deveined, leaving the tails intact
2 limes, juiced
2 teaspoons dijon mustard
2 teaspoons rice wine vinegar
1 tablespoon vegetable oil
1. Bring a saucepan of water to the boil. Add the snow peas and blanch for 1 minute. Drain, briefly refresh in cold water, then drain again.
2. Slice the snow peas lengthways and place in a mixing bowl. Add the mango and most of the herb leaves, reserving some as a garnish. Set aside.
3. Whisk the dressing ingredients together in a bowl. Season to taste with sea salt and freshly ground black pepper and set aside.
4. Heat a wok over medium heat. Add the vegetable oil and sauté the shallot and ginger for 3 minutes, or until caramelised. Add the prawns and stir-fry for 2 minutes,or until just cooked. Stir in the lime juice to deglaze the pan, then season with sea salt and freshly ground black pepper.
5. Add the prawn mixture to the mixing bowl, then pour the dressing over and toss until well combined.
6. Transfer to a serving platter, garnish with the remaining herbs and serve.
Recipe first appeared in Luke Nguyen’s Greater Mekong.