Tiger Prawn, Noodle, and Herb Salad |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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A beautiful and delicious starter, this Asian-influenced noodle dish offers a different interpretation of shrimp on the barbie. Here Jane brings in some Vietnamese influences to pair with Australia's moist, sweet tiger prawns. Ingredients:
1/4 cup fresh lime juice |
1 tablespoon palm sugar or brown sugar |
1 tablespoon fish sauce |
2 garlic cloves, crushed |
12 tiger prawns (about 20 ounces) |
cooking spray |
2 ounces rice vermicelli |
1/2 cup thinly diagonally sliced green onions |
1/2 cup loosely packed cilantro leaves |
1/2 cup loosely packed mint leaves, torn |
1/4 cup shredded unsweetened coconut |
1/4 cup chopped salted dry-roasted peanuts |
2 finger hot chiles, thinly sliced |
Directions:
1. Combine first 4 ingredients in a medium bowl, stirring until sugar dissolves. Let stand 30 minutes; discard garlic.
2. Preheat grill to medium-high heat.
3. Peel prawns, leaving tails intact. Arrange prawns on a grill rack coated with cooking spray; grill 4 minutes or until done, turning once.
4. Cook noodles according to package directions. Combine noodles, green onions, and remaining ingredients in a large bowl. Drizzle with juice mixture, tossing to coat. Top with prawns.
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