Glass noodle salad with shrimp and mango
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 8 | mediums | Prawns |
| 1 | tablespoon | Lime juice |
| ½ | teaspoon | Coarse salt |
| 2 | ounces | Cellophane noodles |
| ½ | Firm mango cut into 1/4 inch dice | |
| ½ | Fresh chilli; chopped | |
| 1 | cup | Cucumber; seeded and cored |
| ½ | cup | Thinly sliced red onions |
| ½ | cup | Fresh basil |
| 8 | Mint leaves | |
| ¼ | cup | Fresh lime juice |
| ½ | teaspoon | Sugar |
| ½ | Garlic clove; minced | |
| ½ | Fresh chilli; seeded | |
| ½ | tablespoon | Fish sauce |
| ½ | cup | Coriander |
Directions
Take the heads, shells and veins out of the prawns. Soak the noodles in warm water for 3-4 minutes, moving them around with your hand.
Peel the skin off the mango and cut thin slices off the sides. Remember to take out the stone in the middle. Now cut the fine slices into strips and put them in a bowl. Add the red onion, cucumber, a little garlic, the lime juice, coriander, spring onion, chilli, fish sauce and the sugar. Mix everything together with your hands. Rip the basil leaves and add them to the salad.
Drain the noodles and squeeze them dry. Cut the noodles into bite sized pieces and then add them to the salad. Toss everything again with your fingers and season with salt and pepper. You should aim to make this one hour ahead of eating time to allow all the flavours to come out.
Put 1tsp sesame oil in a pan and add the prawns, add some rock salt and lime juice and cook for 2 minutes.
To serve, place the salad on a plate and sprinkle over some mint leaves.
Place the prawns on top and place some coriander leaves on top to garnish.
Pour the juice from the prawn pan over the top.
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