TO DRINK: Hamilton Russell Chardonnay’s delicious structure will be improved by the prawns and noodles.
Prawn and cellophane noodle salad
- 1kg large king prawns, cooked
- 200g cellophane noodles (see Cook’s Tip below)
- 1 garlic clove, crushed
- 30ml (2 tbsp) fish sauce
- 15ml (1 tbsp) lime juice
- 10ml (2 tsp) peanut oil
- 60ml (¼ cup) unsalted peanuts, roasted and chopped
- 2 spring onions, thinly sliced
- 60ml (¼ cup) fresh coriander, coarsely chopped
- 2 red Thai chillies, seeded and thinly sliced
Shell and devein the prawns, leaving the tails intact. Set aside.
Place the noodles in large heatproof bowl, cover with boiling water and leave to stand until tender. Drain and cut into random lengths with kitchen scissors.
Whisk the garlic, fish sauce, lime juice and peanut oil together in large bowl. Add the noodles, peanuts, spring onions, coriander, chillies and prawns, reserving a little of each to garnish.
Toss the salad gently and serve topped with the garnishes.
Cook's tip: Cellophane noodles are very thin noodles made from mung bean starch. They’re also called bean-thread noodles or Chinese vermicelli. You will find them at most Chinese supermarkets.