Asian noddle prawn and mango salad
Serves 6
Ingredients
1kg jumbo prawns – raw
Corn flour – to dust the prawns
1 tsp white pepper – sprinkling
Dressing:
½ a red onion – thinly sliced
3 mandarins – juiced
2 tbsp soy sauce
2 tbsp lime juice
3 tbsp fish sauce
1 – 2 tsp sugar
1 – 2 tsp chilli oil
1 packet of rice noodles
1 large mango – thinly sliced
2 bunches bok choy – thinly sliced
1 bag of chopped baby cos
2 zucchini – ribboned with a peeler
1 cup peas – defrosted
2 cups fresh mint leaves
1 cup coriander – roughly chopped
1 red chilli – thinly
Handful of roasted cashews – roughly chopped
Instructions
Pat the prawns dry with paper towels then put them onto a plate. Sprinkle corn flour over the prawns so they are coated on both sides. Add the white pepper over the top and set aside.
Thinly slice the red onion, place into a bowl with the rest of the dressing ingredients. Stir well. Set aside.
Slice the mango an bok choy. Ribbon the zucchini then add them to a mixing bowl with the peas and baby cos. Set aside.
Pour boiling water over the rice noodles as per the packet instructions, then drain well.
Add the noodles to the bowl with the vegetables.
Add the most of the herbs to the noodles and gently fold through.
Place a pan on a high heat with a good glug of oil. Once the oil is hot, fry the prawns until crispy on both sides.
Pour the noodles onto a serving platter, top with the prawns and gently fold them through. Pour over the dressing and top with the remaining herbs, chilli and chopped cashew nuts.
