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Vietnamese Prawn Noodle Salad

HerCanberra Team

A delicious but simple salad from Fyshwick Fresh Food Markets.

Balmy days and nights are perfect to enjoy seafood and Asian flavours. This Vietnamese Prawn Salad makes for a quick and delicious weeknight meal but is sophisticated enough for entertaining.

You can substitute the prawns for cooked shredded chicken (a leftover roast chook would work) or omit meat and make it vegetarian. Experiment with different types of cabbage and other vegetables.

Ingredients

Preparation time 20 mins.

Serves 4.

1/2 stick  lemongrass, outer layer removed and roughly chopped
1 long red chilli
6 cloves garlic
2 whole limes, juiced
2 tbs sesame oil
100 ml fish sauce
1 tbs sugar
75ml water
1/2 Chinese Cabbage or wombok finely shredded
1 cup grated green papaya (remove seeds first)
1 Lebanese cucumber, seeds removed and finely sliced
1 bunch shallots, finely chopped
700g of cooked peeled prawns (use green prawns and cook yourself or buy already cooked)
1 pack rice vermicelli noodles, cooked in boiling water for 2 mins and then rinsed under cold water
1 tbs sesame seeds, roasted in a saucepan until just starting to brown
Handful of chopped roasted peanuts
1/4 bunch each coriander, mint and Vietnamese mint
1 long red chilli finely chopped

Method

Crush the garlic, with sugar and chilli in a mortar and pestle  and then blend in a food processor with lemongrass and oil. Add fish sauce and lime juice and blend again.

Taste, then add half of the water gradually, tasting as you go and stopping if dressing becomes too watery. You can add more fish sauce and sugar to taste. Put aside.

Mix noodles, shallots, cabbage and cucumber add half of dressing and mix well. Taste and add more dressing to taste. Mix through peanuts, sesame seeds and herbs at last minute and chopped red chilli to taste.

This salad can be made a few hours in advance.

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