Wendy's Kitchen Table
Thai Prawn Salad with Crispy Noodles
INGREDIENTS (Serves 4)
24 large cooked king prawns, peeled, tails intact
1 punnet cherry tomatoes, halved
1 Lebanese cucumber, halved, thinly sliced diagonally
½ red onion, thinly sliced
1 bunch fresh coriander, leaves picked
1 bunch fresh mint, leaves picked
1 large fresh red chilli, halved, deseeded, thinly sliced
2 x 100g pkts Chang’s Crunchy Noodles
DRESSING
¼ cup fresh lime juice
1 tablespoon fish sauce
1 teaspoon lemon grass paste
1 small garlic clove, crushed
1 tablespoon brown sugar
METHOD
To make the dressing, place the lime juice, fish sauce, lemon grass, garlic and sugar in a lidded jar and shake well to combine.
Combine the prawns, tomato, cucumber, onion, coriander, mint, and chilli in a large bowl.
Divide the noodles among serving plates. Top with the prawn mixture and drizzle over the dressing. Serve immediately
On a hot summers evening keep your kitchen cool with this toss together no-cook Thai salad. I sourced this recipe from my wonderful German friend Susanna Koch at our annual Boxing Day lunch in 2013. When we first shifted to Melbourne, Markus and Susanna and their children were the first family we met in the car park at Church. Markus and Susanna have remained true friends some 14 years later. We catch up frequently throughout the year and we always pick up with them right where we left off.