Prawn Salad With Mint, Basil and Coriander |
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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 4 |
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Ingredients:
200 g bean thread noodles |
450 g cooked prawns, shelled, deveined |
2 teaspoons fish sauce |
1 tablespoon light soy sauce |
2 tablespoons lime juice |
1 tablespoon sugar |
1 red thai chile |
1 lebanese cucumber, halved lengthways, seeded, sliced thinly |
250 g punnet cherry tomatoes |
1/4 cup loosely packed coarsely chopped fresh mint |
1/4 cup loosely packed coarsely chopped fresh coriander |
1/4 cup loosely packed coarsely chopped fresh basil |
Directions:
1. Place the noodles in a large heat-proof bowl and cover with boiling water.
2. Stand until just tender; drain.
3. Rinse under cold water, drain well and chop coarsely.
4. Combine sauces, juice, sugar and chile in a small bowl.
5. Combine noodles, prawns, sauce mixture, cucumber, tomato and herbs in a large bowl; toss gently.
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