Prawn and carrot salad
Photo by Annabel Langbein
This quick and easy salad balances the heat of chilli with the sourness of lime, the freshness of mint, the sweetness of a little sugar, the saltiness of fish sauce and the umami of prawns. Keep a bag of prawn tails in the freezer so you can make it whenever you like.
- Cover noodles with boiling water and leave for 10 minutes, then drain. Rinse under cold water, drain well again and cut a few times to shorten for easy eating.
- Combine chillies, garlic, lime zest and juice, sugar, fish sauce, salt and pepper in a large bowl and mix to dissolve sugar. Add chopped noodles, prawns, carrots, spring onions and mint and toss lightly to combine.
- Chill until ready to serve - it will hold for several hours. Top with roasted peanuts to serve.
More Asian prawn recipes from Annabel
Essential Annabel Langbein (Annabel Langbein Media, $65) is a beautiful compendium of Annabel’s best-ever savoury recipes and cooking tips — on sale at Paper Plus, Whitcoulls, The Warehouse and all good bookstores or visit annabel-langbein.com