Even though autumn is upon us, these last few days of warm sunshine have inspired me to create a wonderful, fresh zingy salad !
Perfect lunch food whilst the weather remains good, or a really interesting and unusual starter for dinner perhaps!
Ingredients (for 4, or 6 as starter)
300g rice noodles
24 medium sized prawns
A handful of sesame seeds
A good handful of coriander
For the thai lemon grass vinaigrette
2 cm length lemon grass, very finely chopped
handful of coriander leaves, finely shredded
6 chives, finely snipped
2 tablespoons thai fish sauce
1 tablespoon light soy sauce
200 ml sunflower oil
50 ml rice wine vinegar
freshly ground black pepper
a squeeze of lime juice
Let's start with the vinaigrette. Mix the vinaigrette ingredients together in a bowl and season with the black pepper, Taste and when satisfied, cover and leave for 2 hours for the flavours to infuse.
Meanwhile cook the rice noodles as per packet instructions, generally soak at room temperature for an hour and then submerging them into just boiled water for 30 seconds. Take out of the hot water and straight back into ice cold water to stop the cooking. This should produce perfect noodles soft with a little bite to them.
Quickly stir fry the prawns for a couple of minutes and set aside, no need to add flavourings as this will come from the vinaigrette.
Five minutes before serving, drain noodles carefully, add the prawns, sesame seeds and chopped coriander and mix well. Spoon over the delicious vinaigrette, give a quick squeeze of lime juice and enjoy a fabulous noodle salad packed with many of the flavours of the far east!
Enjoy!
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