AT A GLANCE
This Vietnamese-inspired salad is even more moreish with the addition of crisp pork rind.
|01||Preheat oven to 200C. Cut pork rind into 6cm-long strips, place in a single layer on an oven tray and roast until crisp (25-30 minutes), then set aside to cool completely.|
|02||For chilli dressing, combine fish sauce, sugar, lemon juice and 40ml water in a bowl, stirring to dissolve sugar, then add garlic and chilli and set aside.|
|03||Combine pork rind, prawns, watercress, mint and bean sprouts, drizzle with chilli dressing, toss to combine, serve immediately.|
Note Pork rind or skin is available from select butchers. You may need to order it in advance.