Photo: William Meppem; Styling: Lynsey Fryers
6 servings (serving size: 2 prawns and 1/2 cup noodle mixture)

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.

How to Make It

Step 1

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

Step 2

Preheat grill to medium-high heat.

Step 3

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

Step 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.

Ratings & Reviews

carolfitz's Review

February 05, 2014
Made the salad & dressing to recipe but doubled the amount of rice stick noodles. Served with CL's Thai Shrimp Cakes rather than the grilled prawns. Very good.

PantryChefS's Review

July 27, 2010
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!).