For a fast and fresh family meal, try this Thai-inspired prawn, pineapple and noodle salad. Recipe by Billy Law, MasterChef Australia Series 3 contestant.
Ingredients
- 250g rice vermicelli noodles
- 300g cooked tiger prawns, peeled, tails intact
- 1 Lebanese cucumber, halved lengthways, cut into thin slices
- 1 large carrot, peeled, cut into matchsticks
- 150g chopped fresh pineapple
- 1 cup bean sprouts
- 1 spring onion, thinly sliced
- 1 handful mint leaves
- 1 handful coriander leaves
- 1/3 cup (45g) coarsely chopped roasted peanuts
Sweet chilli dressing
- 1/4 cup (60ml) Fountain Sweet Chilli Sauce
- 2 tablespoon fish sauce
- 2 limes, juiced
- 1 tablespoon white vinegar
- 1 garlic clove, finely chopped
Method
- Step 1Place noodles in a large bowl and cover with boiling water. Cover and set aside for 5 mins or until soft. Drain and refresh under cold running water.
- Step 2Meanwhile, to make the dressing, combine sweet chilli sauce, fish sauce, lime juice, vinegar and garlic in a small bowl.
- Step 3Place the noodles in a large bowl. Add prawns, cucumber, carrot, pineapple, bean sprouts, spring onion, mint and coriander. Pour dressing over the salad and toss to combine. Divide among serving plates and sprinkle with peanuts to serve.
- Step 4
- Author: Billy Law
- Image credit: (N/A)
- Publication: Coles
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