Vietnamese Salad of Turkey, Prawn, Coconut and Beans

Recipe by: Adam D'Sylva

Serves: 8


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  1. Blanch the beans and snow peas in salted boiling water for 3 minutes.
  2. Drain and keep warm.
  3. 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.
  4. Stir in the sliced chillies and ground peanuts and part of the roasted coconut
  5. In a medium size pot, add water, coconut cream with ginger skin.
  6. Add turkey breast and bring to a simmer.
  7. Cook for 10 minutes.
  8. Let rest in liquid until needed.
  9. Using a mallet, smash turkey breast to help shred.
  10. Add the warmed shredded turkey and prawns and finally, stir in the bean slices, coriander and mint and coriander leaves.
  11. Garnish with the fried shallots and roasted coconut.
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