BBQ Prawn & Rice Noodle Salad

BBQ Prawn & Rice Noodle Salad

Ingredients:

1 kg medium raw prawns, peeled leaving tails intact, deveined
2 tbsp vegetable oil
1 lemongrass stem, white part only, finely chopped
1 garlic clove, finely chopped
1 red birdseye 🌶 chilli, chopped (optional)
150 grams green beans, trimmed
150 grams sugar snap peas, trimmed
375 grams rice stick noodles
1 cup coriander sprigs
1 cup mint leaves
1/2 small red onion, thinly sliced

Coconut - turmeric dressing
1 cup (250 grams) coconut milk
1/4 cup (60 ml) fish sauce
1/4 cup (60ml) lime juice
1 lemongrass stem, white part only, finely chopped
1 tsp ground turmeric
1 garlic clove, finely grated
1 red birdseye, chilli 🌶, finely chopped (optional)


Direction:

1. To make the coconut - turmeric dressing, combine coconut milk, fish sauce, lime juice, lemongrass, turmeric, garlic and chilli, if using, in a screw top jar. Seal. Shake to combine. Season.

2. Combine prawn 🍤, oil, lemon grass, garlic and chilli 🌶, if using, in a bowl. Cover with plastic wrap. Place in fridge for 30mins to develop the flavours.

3. Meanwhile, cook beans and sugar snap peas in a saucepan of boiling water for 2 mins or until bright green and tender crisp. Refresh under cold water. Drain. Place noodles in a large heatproof bowl. Cover with boiling water. Set aside for 5 mins or until tender. Refresh under cold water. Drain.

4. Transfer beans and sugar snap beans to a large bowl. Add noodles, coriander, mint and onion. Gently toss to combine.

5. Heat a barbecue grill or chargrill on high. Cook prawns 🍤 for 2 mins each side or until prawns curl and change color.

6. Drizzle the noodle mixture with the dressing. Gently toss to combine. Top with prawns. Serve immediately.

Serve 8

Recipe from Free Coles Magazine November 2019 issue