Pickled Prawn Salad Recipe (Bazun thoke)

Prawns: Peeled and deveined, these are the star of the dish, providing a tender and juicy texture.

Cabbage: Shredded to add crunch and freshness.

Carrot: Julienned for a sweet and crisp element.

Onion: Thinly sliced to add a sharp, pungent flavor.

Lime juice: Adds a zesty tang to the dressing.

Fish sauce: Provides a savory, umami depth to the salad.

Peanut oil: Used for its mild flavor and to help blend the dressing.

Sugar: Balances the acidity and heat in the dressing.

Chili flakes: Adds a spicy kick to the salad.

Coriander leaves: Chopped for a fresh, herbaceous garnish.

When boiling the prawns, make sure to not overcook them. Overcooked prawns can become rubbery and lose their delicate texture. To achieve perfectly cooked prawns, bring the water to a gentle boil and cook them just until they turn pink and opaque, which usually takes about 3-4 minutes. Immediately drain and cool them to stop the cooking process. This ensures that your pickled prawn salad will have tender and juicy prawns.

• prawns - Substitute with shrimp: Shrimp have a similar texture and flavor to prawns, making them an excellent substitute.

• shredded cabbage - Substitute with shredded lettuce: Lettuce provides a similar crunch and can be used in place of cabbage in salads.

• julienned carrot - Substitute with julienned bell pepper: Bell peppers add a different but complementary crunch and sweetness.

• thinly sliced onion - Substitute with thinly sliced shallots: Shallots have a milder flavor and can be used as a direct substitute for onions.

• lime juice - Substitute with lemon juice: Lemon juice provides a similar acidity and citrus flavor.

• fish sauce - Substitute with soy sauce: Soy sauce adds a similar umami flavor, though it is less fishy.

• peanut oil - Substitute with sesame oil: Sesame oil adds a nutty flavor that complements many Asian dishes.

• sugar - Substitute with honey: Honey provides a natural sweetness and can be used in place of sugar.

• chili flakes - Substitute with cayenne pepper: Cayenne pepper adds a similar level of heat and can be used as a substitute.

• coriander leaves - Substitute with parsley: Parsley provides a fresh, herbaceous flavor similar to coriander.

• Allow the prawn salad to cool completely before storing. This prevents condensation from forming inside the container, which can make the salad soggy.
• Transfer the pickled prawn salad to an airtight container. Ensure the container is clean and dry to maintain the freshness of the ingredients.
• Store the salad in the refrigerator. It will keep well for up to 2-3 days. Beyond this period, the vegetables may lose their crunch, and the prawns might not taste as fresh.
• If you wish to freeze the salad, it's best to freeze the prawns separately from the vegetables. This helps maintain the texture and flavor of each component.
• To freeze the prawns, place them in a single layer on a baking sheet and freeze until solid. Then, transfer them to a freezer-safe bag or container. They can be frozen for up to 2 months.
• For the vegetables, blanch them briefly in boiling water, then plunge them into ice water to stop the cooking process. Pat them dry thoroughly before freezing in a separate container or bag.
• When ready to serve, thaw the prawns and vegetables in the refrigerator overnight. Combine them and add the dressing just before serving to ensure the best texture and flavor.
• Always check the salad for any signs of spoilage before consuming, such as off smells or discoloration. If in doubt, it's safer to discard it.

• Gently warm the prawns separately: Place the prawns in a microwave-safe dish, cover with a damp paper towel, and microwave on medium power for 30-second intervals until just warmed through. This prevents overcooking and keeps them tender.

• Refresh the vegetables: To maintain the crispness of the cabbage, carrot, and onion, avoid reheating them. Instead, toss them with a bit of extra lime juice and fish sauce to revive their flavors.

• Reassemble the salad: Once the prawns are warmed, mix them back with the refreshed vegetables. Add a touch more of the original dressing if needed to enhance the flavors.

• Serve immediately: Garnish with freshly chopped coriander leaves and enjoy the salad while the prawns are still warm and the vegetables are crisp.

• Saucepan: Used to boil the prawns until they are cooked through.

• Mixing bowl: Used to combine the cabbage, carrot, onion, and cooked prawns.

• Small bowl: Used to mix the lime juice, fish sauce, peanut oil, sugar, and chili flakes to make the dressing.

• Knife: Used to julienne the carrot and thinly slice the onion.

• Cutting board: Provides a surface to julienne the carrot and slice the onion.

• Measuring spoons: Used to measure out the lime juice, fish sauce, peanut oil, sugar, and chili flakes.

• Tongs: Useful for handling the prawns while boiling and draining them.

• Colander: Used to drain the boiled prawns.

• Serving bowl: Used to serve the final pickled prawn salad.

• Spoon: Used to mix the dressing and to toss the salad.

Pre-cook prawns: Boil and store prawns in the fridge ahead of time.

Use pre-shredded vegetables: Buy shredded cabbage and julienned carrot to save chopping time.

Quick dressing mix: Prepare the dressing in a jar and shake it before use.

Batch prep: Double the recipe and store extra salad for future meals.

Efficient chopping: Use a mandoline slicer for quick and uniform vegetable slices.