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Spicy Prawn and Glass Noodle Salad
1 recipe Chilli Lime Dressing 500g raw prawns, shelled neutral oil for pan Glass Noodle Salad 60g (1 small packet) glass noodles (bean thread noodles) 2 spring onions, whites and greens sliced very finely on the diagonal 3 packed cups mixed fresh Asian herbs, such as 1½ packed cups torn mint and ¾ cup each of coriander and torn basil leaves ½ cup chopped roasted peanuts, to garnish
© Annabel Langbein Media
Glass Noodle Salad
Mix half dressing through prawns in a bowl or clean plastic bag and reserve remainder. Cover prawns and chill for at least 30 minutes or up to 2 hours. Preheat a heavy pan or grill plate until very hot, add a little oil and cook drained prawns 2-3 minutes each side or until cooked through.
Place prawns in a bowl, pour over reserved dressing and mix through. Leave to stand while preparing the rest of the salad components.
Place glass noodles in a separate mixing bowl and pour over boiling water to cover. Stand until transparent, about 2 minutes, then rinse under cold water, drain thoroughly, dry with paper towels and cut into shorter threads.
Combine noodles, spring onions and herbs with cooked prawns and dressing, tossing to combine. Mound salad in centre of serving plates and scatter over chopped peanuts. Serve immediately.
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