• TO DRINK: Hamilton Russell Chardonnay’s delicious structure will be improved by the prawns and noodles.

    Prawn and cellophane noodle salad

    Serves: 4
    Cooking Time: 20 mins

    Ingredients

    • 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

    Instructions

    1

    Shell and devein the prawns, leaving the tails intact. Set aside.

    2

    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.

    3

    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.

    4

    Toss the salad gently and serve topped with the garnishes.

    Notes

    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.

     

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