Thursday, April 5, 2012

Thai Prawn Salad.

Thai Prawn Saladserves 2
Ingredients100g bean thread (mung bean vermicelli) noodles300g medium cooked or green (raw) prawns1/2 cup mint leaves, roughly chopped1 Lebanese cucumber, seeded and diced80g dry roasted cashews or peanuts, roughly chopped
Dressing:30ml lime juice (from 1 small-medium lime)1/4 tsp sesame oil3 tsp Thai fish sauce3 tsp grated palm sugar or brown sugar1 small red chilli, finely chopped
Method1.  To make the dressing: combine all dressingingredients in a screw-top jar, shake and set aside.2.  Place vermicelli in a heatproof bowl, cover with boiling water and soak until just tender (about 5 minutes), then rinse under cold water and drain well.3. If using green prawns, peel and devein the prawns, then quickly sear them in a little vegetable oil, over high heat, until just cooked, about 2 minutes each side.3. Combine the vermicelli noodles, prawns, mint and cucumber in a large bowl and toss through the dressing.4. Spoon onto a plate, sprinkle with cashews or peanuts, and serve.

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