Nam’s Vietnamese prawn and lotus-stem salad
Photo by Elizabeth Clarkson
- To make the dressing, combine all the ingredients in a bowl and stir well to dissolve the sugar. Set aside.
- In a large bowl, combine the lotus stems, carrot, celery, onion, mints and prawns.
- Pour over the dressing and toss to combine.
- Transfer to a plate and sprinkle with the crushed peanuts and fried shallots.
- Serve with prawn crackers at the side.