Prawn and Lemongrass Rice Noodle Salad

Name: Prawn and Lemongrass Rice Noodle Salad
Yield: Serves 4
Ingredients: 250 g/9 oz cooked and peeled large king prawns; 1 tsp sea salt; 3 lemongrass stalks; juice of 1 lime; ¼ tsp sugar; ½ red chilli, deseeded and finely chopped; ¼ tsp freshly ground black pepper; 2 tbsp soy sauce; ½ tbsp sesame oil; 250 g/9 oz thin rice noodles; 1 red pepper, deseeded and finely chopped; 2 tbsp vegetable oil; 2 large handfuls coriander leaves, finely chopped

Preparation info

Serves
4

Difficulty
Easy

Appears in

Mighty Spice Cookbook

By John Gregory-Smith

Published 2012

About

Ingredients

250 g/9 oz thin rice noodles
2 tbsp vegetable oil

Fish course
Side dish
Starter
Pescatarian
Spicy

Method

Cook the noodles according to the packet instructions, drain in a colander and rinse with cold water. Once the noodles are cold, squeeze out any excess water with your hands, so that they are really dry. Rice noodles are quite sturdy and won’t break, so give them a good squeeze, otherwise you’ll end up with a watery salad.
Drizzle the oil over the prepared nood