Created by: Love Australian Prawns
Serves: 4
Prep Time: 10 minutes
Chill Time: 2 hours
Ingredients
- 125 ml (1/2 cup) rice vinegar
- 40 g caster sugar
- 1 large carrot, cut into julienne
- 1 baguette cut into 4
- 16 cooked peeled prawns, halved king medium
- 1 Lebanese cucumber, sliced
- Coriander sprigs, garlic chives and mint leaves, to serve
- Sliced birds-eye chilli & crushed peanuts, to serve
Lime-chilli mayo
- 200 g good quality mayonnaise
- Juice of 1 lime, or to taste
- 1 tablespoon fish sauce
- 1 garlic clove, finely chopped
- 1 birds-eye chilli, finely chopped
For the complete recipe from Love Australian Prawns, click here.