Warm prawn noodle salad
8
Points®
Total time: 25 min • Prep: 15 min • Cook: 10 min • Serves: 4 • Difficulty: Easy
Crunchy greens, fresh seafood and salty Thai sauce make this warm salad perfect for any season. Serve with chopsticks for a truly authentic experience
Ingredients
Dry rice noodles
240 g
Sugar snap peas
200 g, trimmed
Raw peeled prawns
600 g, peeled, tails intact
Asparagus
2 bunch(es), cut into 3cm lengths
Lime juice
¼ cup(s)
Fish sauce
2 tsp
Fresh ginger
2 tsp, finely grated
Caster sugar
2 tsp
Green shallot(s)
2 individual, thinly sliced
Fresh coriander
⅓ cup(s)
Fresh mint
¼ cup(s)
Sesame seeds
1 tbs, toasted
Instructions
1
Cook noodles in a large saucepan of boiling salted water, following packet instructions, or until just tender. Add sugar snap peas for the last 2 minutes of cooking. Drain.
2
Meanwhile, preheat a chargrill or barbecue over high heat. Cook prawns and asparagus, turning, for 3–4 minutes or until prawns change colour and are just cooked through and asparagus is tender.
3
Combine juice, fish sauce, ginger and sugar in a large bowl. Add noodles, sugar snap peas, prawns, asparagus, shallots, coriander and mint and toss gently to combine. Serve salad sprinkled with sesame seeds.
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