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.
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)
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
How to Make It
Combine first 4 ingredients in a medium bowl, stirring until sugar dissolves. Let stand 30 minutes; discard garlic.
Preheat grill to medium-high heat.
Peel prawns, leaving tails intact. Arrange prawns on a grill rack coated with cooking spray; grill 4 minutes or until done, turning once.
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.
Time consuming with all that chopping of herbs... But the outcome was tasty. I used mung bean noodles instead of rice, which I thought was fine. Dave thought it would be better as a soup and with a little more evenly distributed spice and salt. I will make again, but seemed more appropriate as an appetizer (a lot of work for that!).
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