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Rating: 3.5 stars
2 Ratings
  • 5 star values: 0
  • 4 star values: 1
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0

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.

Jane and Jeremy Strode
Recipe by Cooking Light July 2010

Gallery

Credit: William Meppem; Styling: Lynsey Fryers

Recipe Summary

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

Ingredient Checklist

Directions

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

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  • 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.

Nutrition Facts

128 calories; fat 5.1g; saturated fat 2.5g; mono fat 1.2g; poly fat 0.9g; protein 5.4g; carbohydrates 15.8g; fiber 1.8g; cholesterol 21mg; iron 1.2mg; sodium 260mg; calcium 33mg.
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