Young coconut heart salad with prawns and vanilla

French chef Boris Cuzon of Sofitel Metropole Hanoi pairs French and Vietnamese cuisines in a new dish for Spices Garden Restaurant

Ingredients: to serve 5

• 1kg peeled prawns
• 100g peeled and boiled organic prawns
• 700g thinly sliced coconut heart
• 10 sprigs chopped coriander
• 1/2tsp vanilla extract
• 1tbsp chilli sauce
• 2 squeezed limes
• 20 sheets rice paper
• 2tbsp fish sauce
• 1tsp salt: 1/2tsp pepper
• 2tbsp cooking oil

Directions:

• Marinate the young coconut with lime juice, a pinch of salt, vanilla extract and coriander to create a salad.
• Lay rice paper on a cutting board to make coconut salad rolls with organic prawns. Leave some filling for decoration.
• Toss prawns with a pinch of salt, cooking oil and pepper then grill.
• Place coconut prawn rolls, salad and grilled prawns.
• Sprinkle with chilli sauce and vanilla oil.

The dish is available at Spices Garden Restaurant in the Sofitel Metropole Hanoi, 15 Ngo Quyen, Ha Noi. Call (04) 826 6919 for reservations.

Source VietnamNews