Name: Prawn and noodle salad
Prep time: 20 min
Cook time: 8 min
Total time: 28 min
Yield: 4
Ingredients: 1 small red onion, finely chopped; 2 teaspoon finely chopped lemon grass; 2 clove garlic, crushed; juice 3 limes; 2 teaspoon sesame oil; 1 red chilli, finely chopped; 300 gram green prawns, peeled, deveined; 200 gram bean vermicelli noodles; 200 gram green beans, trimmed; 1 tablespoon coconut oil; 1 red capsicum, seeded, finely sliced; 1/2 bunch coriander, leaves picked; 1 cup torn mint; 1 1/2 tablespoon fish sauce; 2/3 cup roughly chopped roasted peanuts

Prawn and noodle salad

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Serves 4

Prep

20M

Cook

Total

28M

Ingredients

1 small red onion, finely chopped

2 teaspoon finely chopped lemon grass

2 clove garlic, crushed

juice 3 limes

2 teaspoon sesame oil

1 red chilli, finely chopped

300 gram green prawns, peeled, deveined

200 gram bean vermicelli noodles

200 gram green beans, trimmed

1 tablespoon coconut oil

1 red capsicum, seeded, finely sliced

1/2 bunch coriander, leaves picked

1 cup torn mint

1 1/2 tablespoon fish sauce

2/3 cup roughly chopped roasted peanuts

Method

1.Place onion, lemon grass, garlic, a third of lime juice, sesame oil and chilli in a large shallow dish. Add the prawns and toss to coat. Marinate, 15-20 minutes.

2.Place noodles in a heatproof bowl. Pour over boiling water and soak, 5 minutes, or until soft. Drain well. Place in a bowl and set aside to cool.

3.Meanwhile, heat coconut oil in a large frying pan or work on high. Stir-fry prawns and capsicum, 2-3 minutes, or until prawns change colour and capsicum is tender.

4.Blanch beans in boiling salted water, 2-3 minutes, until tender. Cool immediately in iced water or under tap. Drain when cool.

5.Toss prawn, capsicum, green beans, coriander, mint, remaining lime juice and fish sauce through noodles. Sprinkle over the roasted peanuts to serves.

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