Tantalise your taste buds with these delicious Thai flavours
Ingredients
- 25g mung bean vermicelli noodle
- 1 tablespoon coconut cream
- dash fish sauce
- 6 medium green prawn, peeled and deveined
Salad - ⅓ cup coriander, roughly chopped
- (reserve 1 coriander root for the dressing)
- 1 tablespoon finely sliced onion
- 1 green shallot, finely sliced
- 1 long red chilli, finely julienned
- 1 lemongrass stem, white part only, sliced thinly
- 3 Baby Cos lettuce leaves, washed
Garnish
- 1 kaffir lime leaf, very thinly sliced
- 1 teaspoon crushed toasted peanuts
- 1 teaspoon fried shallots, ground to a powder
- Dressing
- 1-2 bird’s eye chillies, chopped
- 1 coriander root, washed and chopped
- ½ teaspoon crushed garlic
- 1 teaspoon dried shrimp
1 tablespoon grated palm sugar - 1½ teaspoons fish sauce
- 1 tablespoon lime juice
Method
- Place the prawns in a bowl, cover with boiling salted water for 90 seconds, drain and cool
- Make the dressing by placing all ingredients into a food processor and blend till smooth
- Place noodles in a seperate bowl and cover with boiling water, soak for 3-5 minutes, drain, rinse and cool. Stir the coconut cream and dash of fish sauce through the noodles
- Combine all the salad ingredients, except the cos lettuce, add the dressing and cooled prawns, gently stir through
- Arrange the cos lettuce on a serving plate, place the noodles onto the lettuce leaves, place the prawns and dressing over the noodles
- Garnish the salad by sprinkling with the kaffir lime leaves, peanuts and dried shallot powder
Note:
This recipe is one of my all time favourites and is adapted from Karen Martini’s following recipe
Share This Recipe !
