Thai-style rice noodle salad with prawns
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 250 | grams | Rice vermicelli; soaked for 1 hour |
| 8 | larges | Prawns; cooked and peeled |
| 2 | teaspoons | Sesame oil |
| 1 | Lime | |
| 1 | large | Red chilli |
| 2 | Spring onions | |
| 1 | Head broccoli | |
| 1 | Handful mint and coriander leaves | |
| 1 | pinch | Salt; pepper and sugar |
| Sprinkle of toasted sesame seeds | ||
Directions
Drain rice noodles.
Quickly blanch and re-fresh broccoli pieces. Drain broccoli and add to noodles.
Finely chop spring onions and red chilli, add to noodles. Add prawns, mint and coriander leaves, saving a few for garnishing. Finally add the juice of 1 lime, sesame oil, fish sauce, sugar, salt and pepper and toss together.
Serve on salad platter and finish with remaining herbs and toasted sesame seeds.
DISCLAIMER© Copyright 1996 - SelecTV Cable Limited. All rights reserved.
Carlton Food Network
Converted by MM_Buster v2.0l.