Piquant Prawn Salad

Name: Piquant Prawn Salad
Yield: Serves Four
Cuisine: Thailand
Ingredients: 30 ml/2 tbsp rice vinegar; 5 ml/1 tsp sesame oil; 45 ml/3 tbsp groundnut (peanut) oil; 5 ml/1 tsp soy sauce; 15 ml/1 tbsp Thai fish sauce; 15 ml/1 tbsp chopped fresh chives; 1 lemon grass stalk, thinly shredded; 15 ml/1 tbsp sesame seeds, toasted; 4 spring onions (scallions), very thinly sliced; 450 g/1 lb raw peeled tiger prawns (jumbo shrimp); 1 fresh red or green chilli, seeded and finely chopped; 2.5 cm/1 in piece fresh root ginger, peeled and finely chopped; 2 garlic cloves, finely chopped; 15 ml/1 tbsp vegetable oil; 150 g/5 oz mangetouts (snow peas); 8 baby corn cobs, halved; 200 g/7 oz rice vermicelli

Preparation info

Serves
Four

Difficulty
Easy

Appears in

Thai Food and Cooking

By Judy Bastyra and Becky Johnson

Published 2011

About

The fish sauce dressing adds a superb flavour to the noodles and prawns. This delicious salad can be enjoyed warm or cold, and will serve six as an appetizer.

Ingredients

200 g/7 oz rice vermicelli
8 baby corn cobs, halved

Asia
Thailand
Pescatarian
South East Asia

Method

Put the rice vermicelli in a wide heatproof bowl, pour over boiling water and leave to soak for 10 minutes. Drain, refresh under cold water and drain well again. Tip into a large serving bowl and set aside until required.
Boil or