Healthy Eating

After fresh ideas for meals that are healthy but still pack a flavour punch? We've got salads and vegetable-packed bowls to soups and light desserts.

Subscribe to Gourmet

Subscribe to Australian Gourmet Traveller before 24th July, 2017 and receive 6 issues for only $35!

Gourmet digital

Subscribe to Gourmet Traveller for your iPad or Android tablet.

Pea and ham soup

Coffee culture: A history

Australia’s love affair with coffee is stronger than ever; it’s become a way of life. But exactly how did a beverage manage to shape our country’s culture?

Event: Bacon Week

A celebration of one of our favourite breakfast foods.

Tarta de Santiago

"Gordita makes a splendid version of the Galician almond cake Tarta de Santiago, with its dramatic design. Would you please publish the recipe?" Michael MacDermott, Taringa, Qld REQUEST A RECIPE To request a recipe, email fareexchange@bauer-media.com.au or send us a message via Facebook. Please include the restaurant's name and address, as well as your name and address. Please note that because of the volume of requests we receive, we can only publish a selection in the magazine.

Curry recipes

When you're in need of rejuvenation, there's nothing better than a warming bowl of curry, whether it's gently spiced potato and egg, a punchy Jamaican goat number or an elaborate Burmese fish curry. Here are our favourite recipes.

Bread and butter pudding

Just what you need on a cold winter's night; a bowl of luscious pudding. Make sure to leave room for seconds.

Bali's new wave of restaurants, hotels and bars

The restaurant and hotel scene on Australia's favourite holiday island has never been more exciting and Australian chefs, owners and restaurateurs are leading the charge, writes Samantha Coomber.

Automata opening in Singapore

One of Sydney’s hottest restaurants is about to branch out in Asia.

Vietnamese prawn salad


You'll need

16 medium green prawns 125 gm rice vermicelli 1 bunch snake beans, trimmed, cut into 5cm lengths 1 small red chilli, coarsely chopped 1 garlic clove, coarsely chopped 30 gm palm sugar, coarsely chopped 30 ml fish sauce 30 ml lime juice 30 ml rice wine vinegar 40 ml vegetable oil 2 green onions, thinly sliced diagonally, placed in iced water until curled 1½ cups each (loosely packed) Vietnamese mint, Thai basil, coriander sprigs To serve: fried shallots (see note)

Method

  • 01
  • Peel and clean prawns (intestinal tract removed, tails intact) and set aside.
  • 02
  • Place vermicelli in a heatproof bowl, pour over boiling water and stand until soft (4-5 minutes). Drain, rinse under cold running water, then cut into shorter lengths using kitchen scissors and set aside.
  • 03
  • Blanch snake beans in boiling salted water until just tender (2-3 minutes), drain, refresh in iced water and drain again. Add to vermicelli and set aside.
  • 04
  • Pound chilli, garlic and palm sugar with a mortar and pestle to a smooth paste. Stir in fish sauce, lime juice and vinegar and adjust to taste (the dressing should be a balance of hot, sour, salty and sweet). Set aside.
  • 05
  • Heat vegetable oil in a large frying pan over medium-high heat. Add prawns and cook, turning once, until opaque and just cooked through (2-3 minutes), then add to noodles.
  • 06
  • Drain green onions well, add to prawn mixture with herbs. Drizzle over dressing, toss to combine and serve immediately scattered with fried shallots.
Note Fried shallots are available from Asian grocers and the Asian section of select supermarkets.

At A Glance

  • Serves 4 people
GT
Signature Collection

Find out more about the Gourmet Traveller Signature Collection by Robert Gordon Australia, including where to buy it in store and online.

Read More
Recipe collections

Looking for ways to make the most out of seasonal produce? Want to find a recipe perfect for a party? Or just after fresh ideas for dessert? Either way, our recipe collections have you covered.

See more
2017 Restaurant Guide

Our 2017 Restaurant Guide is online, covering over 400 restaurants Australia wide. Never wonder where to dine again.

See more

At A Glance

  • Serves 4 people

You might also like...

Easter lunch recipes

recipes

Christmas pudding ice-cream

Cupcake recipes

recipes

Raspberry and Mint Mojito

Thomas Keller's sandwich recipes

recipes

Neil Perry: Prawn cocktail

Grilling recipes

recipes

Serge Dansereau: Blueberry vanilla tart

Neil Perry's Spice Temple recipes

recipes

Barbecue trout bundles with prosciutto and button mushrooms

Pickle and preserve recipes

recipes

Serge Dansereau: Homemade lemonade

15 (shameless) chocolate recipes

recipes

Serge Danserau: Duck confit and potato terrine

Sexy salad recipes

recipes

conversion tool

 
get the latest news

Sign up to receive the latest food, travel and dining news direct from Gourmet Traveller headquarters.

×