Spicy Seared Prawn (Shrimp) and Noodle Salad |
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Prep Time: 20 Minutes Cook Time: 5 Minutes |
Ready In: 25 Minutes Servings: 4 |
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A recipe I found amongst a bunch of magazines I bought at a market. What's not to like in these ingredients ! Ingredients:
250 g dry rice noodles |
1 tablespoon sesame oil |
1 garlic clove, crushed |
1 teaspoon grated fresh ginger |
16 large prawns, peeled and deveined, tails left on |
1 carrot, cut into matchsticks |
1 lebanese cucumber, the smallish seedless sort, also cut into matchsticks |
2 tablespoons chopped coriander leaves |
1 tablespoon chopped mint leaf |
1 tablespoon lime zest |
1 tablespoon grated palm sugar or 1 tablespoon brown sugar |
3 tablespoons fish sauce |
3 tablespoons lime juice |
2 red chilies, deseeded, finely chopped |
2 tablespoons peanut oil |
Directions:
1. Place the noodles in a large bowl and cover with boiling water. Leave to soak for 5 minutes (or as per directions on packet). Drain, and set aside in the same bowl.
2. Heat the sesame oil in a medium frying pan over high heat until hot. Add the garlic and ginger and cook stirring often for 1 minute.
3. Add the prawns and cook for 2-3 minutes tossing often until just opaque.Combine with the drained noodles and add the carrot, cucumber, coriander, mint and zest. Toss to combine.
4. Combine dressing ingredients in a small bowl, pour over salad, toss well and serve.
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