Tiger Prawn, Noodle, and Herb Salad

Tiger Prawn, Noodle, and Herb Salad Recipe
Photo: William Meppem; Styling: Lynsey Fryers
A beautiful and delicious starter, this Asian-influenced noodle dish offers a different interpretation of shrimp on the barbie. Here Jane brings in some Vietnamese influences to pair with Australia's moist, sweet tiger prawns.

Yield:

6 servings (serving size: 2 prawns and 1/2 cup noodle mixture)

Recipe from

Cooking Light

Nutritional Information

Calories 128
Fat 5.1 g
Satfat 2.5 g
Monofat 1.2 g
Polyfat 0.9 g
Protein 5.4 g
Carbohydrate 15.8 g
Fiber 1.8 g
Cholesterol 21 mg
Iron 1.2 mg
Sodium 260 mg
Calcium 33 mg

Ingredients

1/4 cup fresh lime juice
1 tablespoon palm sugar or brown sugar
1 tablespoon fish sauce
2 garlic cloves, crushed
12 tiger prawns (about 20 ounces)
Cooking spray
2 ounces rice vermicelli
1/2 cup thinly diagonally sliced green onions
1/2 cup loosely packed cilantro leaves
1/2 cup loosely packed mint leaves, torn
1/4 cup shredded unsweetened coconut
1/4 cup chopped salted dry-roasted peanuts
2 finger hot chiles, thinly sliced

Preparation

1. Combine first 4 ingredients in a medium bowl, stirring until sugar dissolves. Let stand 30 minutes; discard garlic.

2. Preheat grill to medium-high heat.

3. Peel prawns, leaving tails intact. Arrange prawns on a grill rack coated with cooking spray; grill 4 minutes or until done, turning once.

4. Cook noodles according to package directions. Combine noodles, green onions, and remaining ingredients in a large bowl. Drizzle with juice mixture, tossing to coat. Top with prawns.

Jane and Jeremy Strode,

Cooking Light

July 2010
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