Caramelised Prawn Salad
Caramelised Prawn Salad
Ingredients
- 100g rice stick noodles
- 1 tbsp rice vinegar
- 1 tsp fish sauce
- 2 tbsp finely chopped palm sugar
- 2 tsp peanut oil
- 500g medium green prawns, peeled leaving tails intact, deveined
- 1 x 100g pkt snow pea sprouts
- 1 red onion, halved, thinly sliced
- 1 ripe tomato, cut lengthways into thin wedges
- 1 cup loosely packed fresh coriander leaves
- 2 fresh long red chillies, halved lengthways, deseeded, thinly sliced lengthways
Instructions
- 1
Place noodles in a heatproof bowl and cover with boiling water. Set aside for 5 minutes to soften. Drain. Rinse under cold running water. Drain well.
5 min - 2
Combine vinegar, fish sauce and half the palm sugar in a small bowl. Stir until sugar dissolves. Set aside until required.
- 3
Heat half the oil in a large non-stick frying pan over high heat. Add half the prawns and cook, turning occasionally, for 5 minutes or until prawns curl and change colour. Transfer to a heatproof bowl. Repeat with the remaining oil and prawns, reheating pan between batches.
5 min - 4
Add remaining palm sugar to the pan and cook for 1 minute or until sugar dissolves. Add prawns and cook, stirring, for 2 minutes or until coated in sugar and caramelised. Remove from heat.
3 min - 5
Place the noodles, snow pea sprouts, onion, tomato, coriander and chilli in a bowl. Add dressing and toss to combine. Divide the salad among serving bowls. Top with prawns and serve immediately.