Thai prawn larb salad
Silvana Franco makes a zingy Thai-inspired chopped salad.
Recipe - Serves: 4
200g pack vermicelli rice noodle nests
200g green beans, trimmed
2 carrots, cut into matchsticks
2 tsp vegetable oil
2 stalks lemongrass, outer leaves discarded and soft inner part finely chopped
300g raw jumbo king prawns, finely chopped
1 red chilli, deseeded and finely chopped
Handful each mint and coriander leaves
Large baby gem lettuce leaves, to serve (optional)
100ml lime juice
1 garlic clove, crushed
20g piece fresh root ginger, finely grated
2 tbsp nam pla fish sauce
2 tbsp palm or light brown soft sugar
1 Cover the noodles with boiling water and soak for 8-10 minutes, until tender. Drain, run under cold water until cooled, then set aside. Meanwhile, cook the beans in salted, boiling water for 2 minutes. Add the carrots and cook for 1 minute more, then drain and rinse under cold water, until cooled; pat dry on kitchen paper and set aside.
2 Mix all of the dressing ingredients together with 2 tbsp warm water and set aside with the vegetables.
3 Heat the oil in a wok or large frying pan. Add the lemongrass and sauté for 2 minutes. Add the prawns and cook for 2-3 minutes, until opaque and starting to clump together. Spread over a large platter, or divide among shallow bowls, with the noodles. Pour over the dressing and top with the chilli, herbs, beans and carrots. Serve with the baby gem lettuce leaves for wraps, if using.
Typical values per serving: