Spiced thai prawn salad
11 September 2006
Ingredients
(serves four)
160g peeled king prawn tails
120g rice vermicelli
100g julienne cucumber
100g julienne mange-tout
For the dressing ¼tbs red wine vinegar
2tbs soy sauce
2tbs sesame oil
1½tbs sugar
1 red chilli diced
2 spring onions
1 clove garlic
2tbs grated ginger
1 lime zest and juice
2tbs chopped coriander
Sesame seeds
Szechwan pepper
Method
Pour boiling water over rice vermicelli. Allow to stand for 4-5 minutes then refresh. Blanch the mange-tout till crisp and fresh.
Mix the dressing ingredients together. Then mix the garnish vermicelli and dressing together.
Garnish dish with fresh sprigs of coriander.
