Little Thai prawn and glass noodle salad
Yumm noi
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Serves
4
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150 gm
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fine bean-thread noodles (also known as glass and cellophane noodles)
|
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2
|
Lebanese cucumbers, halved widthways, seeded and cut thinly on the diagonal
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300 gm
|
Chinese cabbage, finely shredded
|
|
250 gm
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baby egg tomatoes
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800 gm
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cooked tiger prawns, peeled, cleaned and halved widthways
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2
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red shallots, very thinly sliced
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100 gm
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raw peanuts, roasted and coarsely chopped
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1
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bunch of mint, leaves picked and large leaves torn
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|
1
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bunch of coriander, leaves picked
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| Dressing |
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2 tbsp
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fish sauce
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2 tbsp
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firmly packed grated palm sugar
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1 tbsp
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caster sugar
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1 tbsp
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rice vinegar
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100 ml
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lime juice
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|
1
|
clove of garlic, finely chopped
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|
1
|
fresh red birdseye chilli, seeded and finely chopped
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|
1
|
stalk of lemongrass, finely chopped
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RECIPE Sophia Young
PHOTOGRAPHY Geoff Lung
STYLING Sophia Young