BBQ Prawn & Rice Noodle Salad
BBQ Prawn & Rice Noodle Salad
Ingredients
Salad
- 1kg medium raw prawns, peeled leaving tails intact, deveined
- 2 tbsp vegetable oil
- 1 lemongrass stem, white part only, finely chopped
- 1 garlic clove, finely chopped
- 1 red birdseye chilli, chopped (optional)
- 150g green beans, trimmed
- 150g sugar snap peas, trimmed
- 375g rice stick noodles
- 1 cup coriander sprigs
- 1 cup mint leaves
- 1/2 small red onion, thinly sliced
Coconut-turmeric dressing
- 1 cup (250ml) coconut milk
- 1/4 cup (60ml) fish sauce
- 1/4 cup (60ml) lime juice
- 1 lemongrass stem, white part only, finely chopped
- 1 tsp ground turmeric
- 1 garlic clove, finely grated
- 1 red birdseye chilli, finely chopped (optional)
Instructions
- 1
To make the coconut-turmeric dressing, combine coconut milk, fish sauce, lime juice, lemongrass, turmeric, garlic and chilli, if using, in a screw-top jar. Seal. Shake to combine. Season.
- 2
Combine prawns, oil, lemongrass, garlic and chilli, if using, in a bowl. Cover with plastic wrap. Place in fridge for 30 mins to develop the flavours.
30 min - 3
Meanwhile, cook beans and sugar snap peas in a saucepan of boiling water for 2 mins or until bright green and tender-crisp. Refresh under cold water. Drain. Place noodles in a large heatproof bowl. Cover with boiling water. Set aside for 5 mins or until tender. Refresh under cold water. Drain.
7 min - 4
Transfer beans and sugar snap peas to a large bowl. Add noodles, coriander, mint and onion. Gently toss to combine.
- 5
Heat a barbecue grill or chargrill on high. Cook prawns for 2 mins each side or until prawns curl and change colour.
4 min - 6
Drizzle the noodle mixture with the dressing. Gently toss to combine. Top with prawns. Serve immediately.
