Save to your scrapbook
Courgette, prawn & udon salad with nuoc cham dressing
This will be saved to your scrapbook
You can also add it to one of your existing cookbooks
200g (about 1 medium) courgettes, trimmed
1 large organic carrot, trimmed and scrubbed
4-6 salad onions
200g brown rice udon
140g pack cooked Indonesian tiger prawns
½ x 28g pack fresh coriander, finely chopped
2 tbsp sesame seeds
FOR THE DRESSING
2 tbsp Cooks’ Ingredients Nam Pla Fish Sauce
Juice of 2 limes
1 red chilli, deseeded and finely chopped
2 cloves garlic, crushed
2 tbsp dark brown sugar
1. Cut the courgette and carrot lengthways into long thin ribbons with a vegetable peeler. Cut the salad onions into diagonal lengths about 1.5cm pieces.
2. Cook the noodles for 9 minutes in boiling water according to pack instructions then drain and rinse under cold water. Pat dry with kitchen paper and place in a salad bowl with the prawns, coriander, salad onions and the vegetable ribbons. Dry-fry the sesame seeds for 1-2 minutes in a non-stick frying pan until golden then add to the salad.
3. Whisk together the dressing ingredients in a small bowl with 2 tbsp cold water and pour over the salad, then toss well to coat. Leave to stand in a cool place for an hour for the flavours to develop before serving.
This recipe was first published in Thu Jul 12 12:31:00 BST 2018.