Here is a twist on a tradition with a Vietnamese Pork and Prawn Salad served in a Black Sesame Cracker Bowl.
Crunch meets brightness in this vibrant Vietnamese-inspired pork and prawn salad — served in an edible black sesame cracker bowl that adds both drama and texture. Juicy strands of pork and tender prawns mingle with crisp vegetables and fresh herbs, all tossed in a lively lime-garlic dressing that sings with brightness and depth. The nutty sesame shell gives each bite a satisfying snap, making this dish as playful as it is elegant. Perfect as a showstopper for dinner parties or a light, uplifting lunch, it’s a fresh way to bring Southeast Asian flavours to your table — without needing to leave home.
Why You’ll Love This Recipe
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A feast for the senses — Between the bright bursts of herbs and the tangy, garlicky dressing, every bite is flavourful without ever feeling heavy.
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Surf and turf magic — The richness of pork paired with the sweetness of prawns makes for a perfectly balanced combination.
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Textural delight — Crunch from crisp vegetables, snap from the sesame cracker bowl, and juicy protein in the centre — it’s satisfying at every layer.
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Impressive yet approachable — The black sesame cracker bowl gives a dramatic presentation, but the techniques are simple enough for home cooks.
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Light but filling — It works as a showstopper entrée or a lighter lunch, keeping things fresh, vibrant, and crowd-pleasing.
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Fun to serve and eat — The cracker bowl adds a playful, interactive element — guests can break off pieces and scoop up the salad, like edible plates.
Vietnamese Pork and Prawn Salad in a Black Sesame Cracker Bowl
Fresh, crisp, and full of zing — this Vietnamese pork and prawn salad is a burst of colour and texture, especially when served in a crunchy black sesame cracker bowl. It’s light enough for lunch yet impressive enough for entertaining, with bright herbs, juicy prawns, and tender pork all tied together in a tangy dressing.
Ingredients
- 200g of pork belly
- 400g or 8 prawns, raw with shells on
- 1 carrot peeled and julienned or grated
- 1 stick of celery, thinly sliced
- 1 cucumber, finely sliced
- 1 handful of herbs: coriander, mint, Vietnamese mint. Shiso leaves.
- 1/2 cup of bean sprouts
- 1 red onion
- 1 packet of prawn crackers
- 1 packet of black sesame rice paper
- ⅓ cup of peanuts, roasted
Instructions
- Start cooking by bringing two pots of salted water to the boil. Place in your pork in one and prawns in the other. Cook the pork for about 15 minutes and then remove and allow to cool.
- The prawns only need to poach for 2-3 minutes until they turn opaque in colour. Remove and rinse with cold water to stop them from cooking any further. Allow them to cool down.
- Once cool, remove the prawns' head and tail and peel off the shell and legs. Use a knife to slice the prawns in half lengthways and remove the intestinal tract. Set aside.
- Julienne the carrot by peeling, then cutting thin slices on an angle. Then finely slice the other way until you get super fine strips.
- Prepare the cucumber by cutting off the ends, cutting in half lengthways and then using a teaspoon to scoop out the core. You need to remove the core because it’s the cucumber's wettest part and will make your salad soggy. If you don’t care, you can leave it as is. Finely slice and set aside.
- Finely slice the onion and soak in a bowl of cold water while preparing the rest of the salad. Adding onion to water makes it crunchy and removes the bitterness, so they do not overpower the salad.
- Finely slice the celery sticks and finely chop the leafy tops too. Don’t waste anything! Celery adds a nice crunch to the salad.
- Finely chop a handful of mint, but you can use whatever you want or leave it out. The mint adds freshness and aroma.
- Remove any bone from your pork belly and finely slice into little bite-sized square slices.
- Make your salad dressing by placing the palm sugar with a tablespoon of water into the microwave for 30 seconds or until it is fully melted. Add in the lemon/lime, fish sauce, finely chopped garlic, chilli and mix to combine. The dressing should be the perfect balance of salty, sweet, sour and spicy, so adjust to taste.
- Roughly chop the peanuts with a knife, so there is a good mix of chunky and almost fine dust-like peanut pieces.
- Prepare the rice paper by placing it into the microwave for 30 seconds to 1 minute or until it’s fully puffed up and white in colour. This is now to an edible ‘bowl’ to serve the salad in.
- Place all salad ingredients into a bowl, add in a tablespoon of dressing at a time and mix to combine until the salad is lightly dressed. Add in half of the peanuts and reserve the remainder for the garnish.
- To serve, place the rice cracker onto a plate. Fill the bowl with the salad with the prawns on top for presentation. Sprinkle the remaining peanuts over and serve immediately.
- To eat, simply break off a small piece of the cracker, add a bit of the salad on top and enjoy like nachos!
Nutrition Information:
Yield:
2Serving Size:
1Amount Per Serving: Calories: 765Total Fat: 39gSaturated Fat: 11gTrans Fat: 0gUnsaturated Fat: 25gCholesterol: 126mgSodium: 560mgCarbohydrates: 64gFiber: 9gSugar: 14gProtein: 46g
Eatdrinkandbekerry.net offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only.
Tips & Variations
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Make ahead: Prep the pork, prawns, and salad ingredients a few hours in advance, then dress and assemble just before serving to keep everything crisp.
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Shortcut option: Use pre-cooked prawns and leftover roast pork for a faster version that’s just as tasty.
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Cracker hack: If shaping bowls feels fiddly, simply serve the salad on a platter with sesame crackers on the side for scooping.
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Add extra crunch: Toss in shredded cabbage, bean sprouts, or roasted peanuts for more bite.
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Go vegetarian: Swap out the pork and prawns for tofu or tempeh — the tangy dressing works beautifully with plant-based protein.
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Spice it up: Add extra chilli to the dressing or scatter over some sliced red chilli for heat lovers.