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!).
Tiger Prawn, Noodle, and Herb Salad
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.
More From Cooking Light
- Calories: 128
- Fat: 5.1g
- Saturated fat: 2.5g
- Monounsaturated fat: 1.2g
- Polyunsaturated fat: 0.9g
- Protein: 5.4g
- Carbohydrate: 15.8g
- Fiber: 1.8g
- Cholesterol: 21mg
- Iron: 1.2mg
- Sodium: 260mg
- Calcium: 33mg
- 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
- 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.
Only you will be able to view, print, and edit this note.Add Note
More Recipes for Salads
Food & Wine