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Vietnamese Salad of Turkey, Prawn, Coconut and Beans

Serves 8
  • Steps
  • Ingredients

Steps

  • Blanch the beans and snow peas in salted boiling water for 3 minutes.
  • Drain and keep warm.
  • In a bowl, combine the palm sugar, fish sauce, lime juice, 1 cup of coconut cream and roasted chilli paste, stirring until everything is well blended.
  • Stir in the sliced chillies and ground peanuts and part of the roasted coconut
  • In a medium size pot, add water, coconut cream with ginger skin.
  • Add turkey breast and bring to a simmer.
  • Cook for 10 minutes.
  • Let rest in liquid until needed.
  • Using a mallet, smash turkey breast to help shred.
  • Add the warmed shredded turkey and prawns and finally, stir in the bean slices, coriander and mint and coriander leaves.
  • Garnish with the fried shallots and roasted coconut.