• Prep Time 30 minutes
  • Cook Time 20 minutes
  • Serving For 4 people
  • Difficulty Normal

Recipe Ingredient

  • 2 cloves garlic, peeled
  • 6 medium large prawns
  • 60g snow peas
  • 50g red capsicum, shredded
  • 50g cucumber, peeled and julienned
  • 30g carrot, julienned
  • 3cm piece fresh ginger, thickly sliced
  • 1 tbsp sesame oil
  • 1 tbsp fish sauce
  • 1 tsp soft brown sugar
  • 1 tbsp apple cider vinegar
  • 1 tbsp diced bird´s eye chillies
  • 1 tbsp toasted sesame seeds


  1. In a large pot of boiling water, blanch garlic cloves for one minute. Remove with a slotted spoon and reserve. Put in snow peas and blanch for 15 to 20 seconds. Remove and rinse in ice-cold water for a minute. Drain well.
  2. Put prawns into the boiling water and blanch until cooked through. Dish out and shell the prawns.
  3. In a food processor, puree blanched garlic, ginger, sesame oil, fish sauce, sugar and vinegar until smooth. Transfer dressing to a large bowl. Add blanched snow peas, capsicum, cucumber, carrot and prawns. Toss to combine.
  4. Dish out onto a serving plate and add a sprinkling of diced chillies and sesame seeds.

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