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Martha's Thai-style prawn noodle salad
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50g vermicelli rice noodles
1 small carrot
Juice of ½ grapefruit
1 tbsp fish sauce, plus extra to taste
2 tsp soft light brown sugar, plus extra to taste
1 clove garlic, grated
1-2cm piece root ginger, peeled and grated
1 Thai red chilli, deseeded and finely chopped
150g extra large cooked prawns
¼ x 25g pack Thai basil, finely chopped
1. Cook the noodles according to pack instructions, then drain and plunge into cold water.
2. Peel the carrot, then slice thinly into matchsticks. Peel and deseed the cucumber and slice into matchsticks roughly the same size as the carrot. Place into a large bowl and add the cold noodles.
3. To make the dressing, stir together the grapefruit juice, fish sauce, soft light brown sugar, garlic, ginger and half the chilli. Taste and adjust, adding more sugar if it is too salty or more fish sauce if it’s too sweet.
4. Coat the prawns in the dressing, then add everything to the large bowl with the noodles. Toss together until the salad is well coated with the dressing, then scatter over the basil and remaining chilli, if liked. Divide between 2 bowls and serve.
Typical values per serving:
This recipe was first published in Tue Jan 21 10:03:53 GMT 2020.