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Rice noodles with snake beans, prawns and holy basil

You'll need

  Rice noodles 1 bunch snake beans, cut into 7cm pieces 400 gm thin rice vermicelli 450 gm pineapple, peeled and thinly sliced 2 small red chillies, seeds removed and thinly sliced lengthways ½ cup (loosely packed) holy basil leaves   Prawn coconut sauce ½ cup small dried prawns, soaked in boiling water for 20 minutes, drained 1 tbsp chilli flakes 1 tsp ground turmeric 2 tsp white sugar 2 tbsp fish sauce 500 ml (2 cups) coconut cream 800 gm medium green prawns, peeled, intestinal tracts removed, tails intact


  • 01
  • For prawn coconut sauce, process prawns in a food processor until finely chopped. Combine in a saucepan with remaining ingredients (except fresh prawns) and simmer for 15-20 minutes or until slightly thickened. Add prawns and cook for 3-4 minutes or until just cooked.
  • 02
  • Meanwhile bring a large saucepan of salted water to the boil over high heat, add snake beans and cook for 4-5 minutes, remove with a slotted spoon and refresh under cold running water. Place noodles in a heatproof bowl, pour over boiling water and stand for 5 minutes, then drain in a colander and refresh under cold running water.
  • 03
  • Divide noodles among plates, arrange pineapple, beans and chillies on top and ladle over sauce, scatter with holy basil and serve.

At A Glance

  • Serves 4 people
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At A Glance

  • Serves 4 people

Drink Suggestion

Off-dry riesling.

Featured in

Sep 2007

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