500 ml(2 cups) coconut milk60 ml(¼ cup) lime juice, or to taste2 tbspfish sauce, or to taste1 tbspsoy sauce1 tbspfinely grated light palm sugar, or to taste3kaffir lime leaves, coarsely crushed1small red chilli, finely chopped, or to taste16medium green prawns, peeled, tails intact200 gmdried rice noodles1 cup(loosely packed) each coriander, Thai basil and mint1Lebanese cucumber, thinly sliced
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.
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.
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.