Salt and pepper prawns with noodles
8
Points®
Total time: 15 min • Prep: 10 min • Cook: 5 min • Serves: 4 • Difficulty: Easy
A taste-awakening fusion of sizzling prawns with the refreshing flavours of a cool Asian noodle salad.
Ingredients
Salt
1 tsp
Peppercorn
1 tsp
Dried chilli flakes
¼ tsp
Raw peeled prawns
400 g, tails intact
Dry rice noodles
200 g, (vermicelli)
Lime juice
2 tbs
Sweet chilli sauce
2 tbs
Fish sauce
1 tbs
Carrot(s)
1 large, (cut into matchsticks)
Cucumber
1 medium, (Lebanese, halved, deseeded, thinly sliced)
Chinese cabbage (wombok)
2 cup(s), (shredded)
Green shallot(s)
2 individual, (thinly sliced)
Fresh coriander
1 cup(s)
Canola oil
1 tbs
Instructions
1
Combine the sea salt, pepper and chilli in a large bowl. Add the prawns and toss to coat.
2
Place the noodles in a heatproof bowl and cover with boiling water. Stand for 5 minutes or until softened. Drain.
3
Combine the juice, chilli and fish sauces in a large bowl. Add the noodles, carrot, cucumber, cabbage, shallots and half the coriander. Toss gently to combine.
4
Heat oil in a wok over high heat. Stir-fry the prawns, in batches, for 2–3 minutes or until the prawns change colour and are just cooked through.
5
Serve the cooked prawns with the noodle salad and the remaining coriander.
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