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Wednesday, May 25, 2016

Prawn Noodle Salad

How to Make Prawn Noodle Salad Recipe - preparation 15 minutes Serves 4

340g/12oz rice noodles
juice of 2 limes
2 tbsp Thai fish sauce
1 tbsp crunchy peanut butter
1 tbsp light soft brown sugar
1 red chilli, diced
1 tsp grated fresh root ginger
2 carrots, peeled into ribbons
225g/8oz bean sprouts
175g/6oz sugarsnap peas, sliced
340g/12oz cooked king prawns (jumbo shrimp), peeled
a large handful of fresh mint leaves, chopped

1 Put the rice noodles in a large heatproof bowl and pour enough boiling water from a kettle over the top to cover them. Leave for 5 minutes to heat through. Drain well and return the noodles to the bowl.

2 In a small bowl, mix together the lime juice, fish sauce, peanut butter, chilli and ginger for the dressing.

3 Add the carrots, bean sprouts, sugarsnaps, prawns and mint to the drained noodles.

4 Pour the dressing over the noodles and vegetables and toss gently. Divide between four plates and serve warm.

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