Thai-style coconut and prawn noodles
( SERVES 4 )
Photo by Tam West
These flavoursome noodles are served cold so make a great meal option on a hot day.
|200 g||Dried vermicelli noodles|
|1 splash||Sesame oil, a generous one|
|1 Tbsp||Fish sauce|
|1 Tbsp||Sweet chilli sauce|
|1 tsp||Shrimp paste, a large one|
|1||Lime, zest and juice, or use the zest and juice of ½ lemon|
|1 clove||Crushed garlic, or 2 cloves if liked|
|1 small knob||Ginger, grated|
|¼ cup||Coconut milk|
|200 g||Cooked prawns, sliced in half|
|1||Spring onion, finely sliced|
|1 small||Red chilli, cut into thin threads|
|1 small handful||Fresh mint, finely shredded|
- Soak vermicelli in boiling water until soft. Drain well. Add a good pour of sesame oil, toss and chill.
- Whisk together fish sauce and sweet chilli sauce, shrimp paste, lime (or lemon) zest and juice, crushed garlic, grated ginger, and coconut milk. Toss noodles with cooked prawns, spring onion, chilli and mint. Pour over the sauce and toss well.
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