Prawn and cellophane noodle salad

July 13, 2014 (Last Updated: January 11, 2019)
Prawn and cellophane noodle salad recipe

TO DRINK: Hamilton Russell Chardonnay’s delicious structure will be improved by the prawns and noodles.

Print Recipe

Prawn and cellophane noodle salad

Serves: 4
Cooking Time: 20 mins

Ingredients

  • 1kg large king prawns, cooked
  • 200g cellophane noodles (see Cook’s Tip below)
  • 1 garlic clove, crushed
  • 30ml (2 tbsp) fish sauce
  • 15ml (1 tbsp) lime juice
  • 10ml (2 tsp) peanut oil
  • 60ml (¼ cup) unsalted peanuts, roasted and chopped
  • 2 spring onions, thinly sliced
  • 60ml (¼ cup) fresh coriander, coarsely chopped
  • 2 red Thai chillies, seeded and thinly sliced

Instructions

1

Shell and devein the prawns, leaving the tails intact. Set aside.

2

Place the noodles in large heatproof bowl, cover with boiling water and leave to stand until tender. Drain and cut into random lengths with kitchen scissors.

3

Whisk the garlic, fish sauce, lime juice and peanut oil together in large bowl. Add the noodles, peanuts, spring onions, coriander, chillies and prawns, reserving a little of each to garnish.

4

Toss the salad gently and serve topped with the garnishes.

Notes

Cook's tip: Cellophane noodles are very thin noodles made from mung bean starch. They’re also called bean-thread noodles or Chinese vermicelli. You will find them at most Chinese supermarkets.

 

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July 13, 2014 (Last Updated: January 11, 2019) By
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