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Peppery prawn noodle salad

Crisp fried shallots are available from Asian supermarkets, or from the Asian section in some large supermarkets.

Ingredients

Peppery prawn noodle salad
Peppery prawn noodle salad

Dressing

  • 1 teaspoon sichuan pepper
  • 2 spring onions (scallions), finely chopped
  • 1 tablespoon grated fresh ginger
  • 1 tablespoon soy sauce
  • 1 tablespoon fish sauce
  • ¼ teaspoon sesame oil
  • 1 tablespoon lime juice
  • 1 teaspoon soft brown sugar
  • 100 g (3½ oz) mung bean vermicelli
  • 700 g (1 lb 9 oz) cooked king prawns (shrimp), peeled and deveined, tails intact
  • ½ telegraph (long) cucumber, sliced in half, seeds removed and sliced on diagonal
  • 2 large vine-ripened tomatoes, sliced into wedges
  • 140 g (5 oz/1⅔ cups) bean sprouts, trimmed
  • 1 large handful mint
  • 1 handful coriander (cilantro) leaves
  • 3 spring onions (scallions), sliced
  • 20 g (¾ oz/¼ cup) crisp fried shallots

Method

1. In a small bowl, combine the dressing ingredients. Soften the vermicelli according to packet instructions and cut with a pair of scissors.

2. Toss the prawns, cucumber, tomatoes, bean sprouts, mint, coriander, spring onions and noodles together with the dressing. Divide among four plates, top with the fried shallots and serve immediately.

Main ingredient:
Shellfish, Beans
Course:
Lunch, Main-course, Dinner
Occasion:
Midweek dinner, Family meals, Dinner Party

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