Poached prawns with rice noodles, cucumber and Thai herbs


You'll need

500 ml (2 cups) coconut milk 60 ml (¼ cup) lime juice, or to taste 2 tbsp fish sauce, or to taste 1 tbsp soy sauce 1 tbsp finely grated light palm sugar, or to taste 3 kaffir lime leaves, coarsely crushed 1 small red chilli, finely chopped, or to taste 16 medium green prawns, peeled, tails intact 200 gm dried rice noodles 1 cup (loosely packed) each coriander, Thai basil and mint 1 Lebanese cucumber, thinly sliced

Method

  • 01
  • Combine coconut milk, lime juice, fish sauce, soy sauce, palm sugar, lime leaves and chilli in a saucepan and stir over medium heat until sugar dissolves. Add prawns, bring to the simmer and cook for 2-3 minutes, remove from heat and cool to room temperature. Remove prawns with a slotted spoon and set aside, reserving poaching liquid.
  • 02
  • Meanwhile, cook noodles in boiling water until just tender (2-3 minutes), drain and refresh under cold running water, then drain again. Combine in a bowl with herbs, cucumber and reserved prawns.
  • 03
  • Season reserved poaching liquid to taste with extra lime juice, fish sauce and palm sugar (it should taste hot, sour, salty and sweet), drizzle a little over noodle mixture and toss lightly to combine. Serve with extra poaching liquid.
This recipe is from the January 2010 issue of Australian Gourmet Traveller.

At A Glance

  • Serves 4 people
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At A Glance

  • Serves 4 people

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