| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Seafood |
|
Worrall tho, Worrall1 |
1 |
Servings |
INGREDIENTS
| 8 |
|
Prawns |
| 1 |
T |
Lime juice |
| 1/2 |
t |
Coarse salt |
| 2 |
oz |
Cellophane noodles |
| 1/2 |
|
Firm mango cut into 1/4 inch |
|
|
dice |
| 1/2 |
|
Fresh chilli, chopped |
| 1 |
c |
Cucumber, seeded and cored |
| 1/2 |
c |
Thinly sliced red onions |
| 1/2 |
c |
Fresh basil |
| 8 |
|
Mint leaves |
| 1/4 |
c |
Fresh lime juice |
| 1/2 |
t |
Sugar |
| 1/2 |
|
Garlic clove, minced |
| 1/2 |
|
Fresh chilli, seeded |
| 1/2 |
T |
Fish sauce |
| 1/2 |
c |
Coriander |
INSTRUCTIONS
Take the heads, shells and veins out of the prawns. Soak the noodles
in warm water for 3-4 minutes, moving them around with your hand. Peel
the skin off the mango and cut thin slices off the sides. Remember to
take out the stone in the middle. Now cut the fine slices into strips
and put them in a bowl. Add the red onion, cucumber, a little garlic,
the lime juice, coriander, spring onion, chilli, fish sauce and the
sugar. Mix everything together with your hands. Rip the basil leaves
and add them to the salad. Drain the noodles and squeeze them dry. Cut
the noodles into bite sized pieces and then add them to the salad.
Toss everything again with your fingers and season with salt and
pepper. You should aim to make this one hour ahead of eating time to
allow all the flavours to come out. Put 1tsp sesame oil in a pan and
add the prawns, add some rock salt and lime juice and cook for 2
minutes. To serve, place the salad on a plate and sprinkle over some
mint leaves. Place the prawns on top and place some coriander leaves
on top to garnish. Pour the juice from the prawn pan over the top.
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