Name: Pork crackling, prawn and watercress salad
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 10
Ingredients: 350 gm pork rind (see note); 20 small cooked prawns, peeled; 1½ cups (loosely packed) watercress sprigs; 1 cup (loosely packed) mint leaves; 150 gm bean sprouts, trimmed; Chilli dressing; 1½ tbsp fish sauce; 1 tbsp white sugar; 1 tbsp lemon juice; 2 garlic cloves, finely chopped; ½ long red chilli, finely chopped

Pork crackling, prawn and watercress salad

Australian Gourmet Traveller recipe for pork crackling, prawn and watercress salad.

Serves 10

Prep

20M

Cook

30M

Total

50M

This Vietnamese-inspired salad is even more moreish with the addition of crisp pork rind.

Ingredients

350 gm pork rind (see note)

20 small cooked prawns, peeled

1½ cups (loosely packed) watercress sprigs

1 cup (loosely packed) mint leaves

150 gm bean sprouts, trimmed

Chilli dressing

1½ tbsp fish sauce

1 tbsp white sugar

1 tbsp lemon juice

2 garlic cloves, finely chopped

½ long red chilli, finely chopped

Method

Main

1.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.

2.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.

3.Combine pork rind, prawns, watercress, mint and bean sprouts, drizzle with chilli dressing, toss to combine, serve immediately.