Prawn and Herb Noodle Salad
/
Prawn and Herb Noodle Salad
Recipe by Courtney Roulston
Dietaries: Gluten Free
Serves: 4
Prep Time: 15 minutes
Cooking Time: 5 minutes
Ingredients
400g MSC Raw Peeled Banana Prawns, Tail on
Sea salt and pepper to taste to taste
80ml extra virgin olive oil
100g dried vermicelli rice noodles, cooked, drained, cooled
2 cups green cabbage, shredded
1 large carrot, peeled, julienne
1 large Lebanese cucumber, seeded, cut into matchsticks
½ red onion, peeled, thinly sliced
1 cup mint, leaves picked
1 cup coriander, washed, sprigs picked
1 cup Vietnamese mint, leaves licked
1/3 cup roasted cashews, roughly chopped
Dressing:
1 long red chilli, finely chopped
2 cloves garlic, peeled, finely chopped
2 tablespoons fish sauce
1 tablespoon brown sugar
Juice of 1 large lime
METHOD
Heat 60ml of the oil in a frying pan over a medium heat until it reaches around 170 degrees Celsius. Place the chilli and garlic into a small heat-proof bowl then carefully pour over the oil to infuse. Once the oil has stopped bubbling stir in the fish sauce, sugar and lime juice. Taste for balance and set aside.
Place the same frying pan over a medium heat along with the remaining oil. Season the prawns with salt and pepper. Cook the prawns in a single layer for 1 minute each side, or until they just change colour. Remove from the pan and set aside to cool slightly.
On a large serving platter arrange the rice noodles, cabbage, carrot, cucumber, onion, mint, coriander, Vietnamese mint and half the prawns. Drizzle with half the dressing then toss to combine.
Place the remaining prawns and extra herbs onto the salad. Scatter with cashews and drizzle with the remaining dressing before serving.
