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Caramelised prawn salad
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Prep Time:
10 minutes
Cook Time:
15 minutes
Total Time:
25 minutes
Whip up a quick and delicious Asian prawn salad with rice noodles in under 30 minutes!
Ingredients:
  • 100g rice stick noodles
  • 20.00 ml rice vinegar
  • 6.10 gm fish sauce
  • 40.00 ml finely chopped palm sugar
  • 9.20 gm 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
  • 250.00 ml loosely packed fresh coriander leaves
  • 2 fresh long red chillies, halved lengthways, deseeded, thinly sliced lengthways
Instructions:
  • Place noodles in a heatproof bowl and cover with boiling water. Let them soften for 5 minutes. Drain and rinse under cold water thoroughly. Drain well.
  • In a small bowl, mix together the vinegar, fish sauce, and half of the palm sugar until the sugar dissolves. Let it sit until you need it.
  • In a large non-stick frying pan over high heat, cook half of the prawns in half of the oil for about 5 minutes until they curl and change color. Transfer to a heatproof bowl. Repeat with the remaining prawns and oil, reheating the pan between batches.
  • Pour the rest of the palm sugar into the pan and cook until it dissolves, about 1 minute. Add the prawns and cook, stirring, for 2 minutes until they are coated in the caramelized sugar. Take the pan off the heat.
  • Combine noodles, snow pea sprouts, onion, tomato, coriander, and chili in a bowl. Toss with dressing until evenly coated. Portion the salad into individual serving bowls, top with prawns, and enjoy right away.

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