Thai-style Rice Noodle Salad With Prawns
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | Thai | Food networ, Food4 | 1 | Servings |
INGREDIENTS
| 250 | g | Rice vermicelli, soaked for |
| 1 hour | ||
| 8 | Prawns, cooked and peeled | |
| 2 | t | Sesame oil |
| 1 | Lime | |
| 1 | Red chilli | |
| 2 | Spring onions | |
| 1 | Head broccoli | |
| 1 | Handful mint and coriander | |
| leaves | ||
| 1 | pn | Salt, pepper and sugar |
| Sprinkle of toasted sesame | ||
| seeds |
INSTRUCTIONS
Drain rice noodles. Quickly blanch and re-fresh broccoli pieces. Drain broccoli and add to noodles. Finely chop spring onions and red chilli, add to noodles. Add prawns, mint and coriander leaves, saving a few for garnishing. Finally add the juice of 1 lime, sesame oil, fish sauce, sugar, salt and pepper and toss together. Serve on salad platter and finish with remaining herbs and toasted sesame seeds. DISCLAIMER© Copyright 1996 - SelecTV Cable Limited. All rights reserved. Carlton Food Network http://www.cfn.co.uk/ Converted by MM_Buster v2.0l.
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Nutrition (calculated from recipe ingredients)
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Calories: 100
Calories From Fat: 81
Total Fat: 9.1g
Cholesterol: 0mg
Sodium: 8.6mg
Potassium: 158mg
Carbohydrates: 5.5g
Fiber: <1g
Sugar: 1.2g
Protein: 1g