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Jun 26, 2009
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Thai Prawn Salad

By: Carina Guevara


Thai Prawn Salad

This delicious salad can be served warm or cold. Do not be distressed by the long list of ingredients—all of these can be sourced from your favorite supermarket. You can also use chicken breast or lean pork to make variations of this salad. For a mild flavor, use siling pangsigang; for a more powerful punch, use our deadly siling labuyo.

Serves 6 as appetizer; 4 as main course Prep Time 15 minutes Cooking Time 10 minutes

 

200 grams sotanghon noodles
1 tablespoon vegetable oil
2 cloves garlic
1 inch piece fresh ginger, finely chopped
1 red chile, seeded and finely chopped
450 grams prawns, peeled with the tail left on
150 grams (about 2 cups) snow peas
8 pieces baby corn, halved lengthwise
4 scallions, very thinly sliced
1 tablespoon toasted sesame seeds
1 lemongrass stalk, thinly shredded (Learn How To Prep Lemongrass here)

For the dressing
1 tablespoon chopped scallions
1 tablespoon fish sauce
1 teaspoon soy sauce
3 tablespoons vegetable oil
1 teaspoon sesame oil
2 tablespoons rice vinegar

 

1  Place the noodles in a wide bowl and pour boiling water over it. Leave to soak for about 5 minutes. Drain and refresh under cold water; drain well once done. Set aside.

2  Make the dressing by mixing all the ingredients together. (TIP: Use an old screwtop jar, such as for mayonnaise—just place all the ingredients inside the bottle, close lid tightly, and shake vigorously to combine.)

3  Heat the vegetable oil in a large frying pan or wok. Add the garlic, ginger, and chili—cook for 1 minute. Add the prawns and toss over the heat until prawns turn pink, about 3 minutes. Stir in the snow peas, baby corn, spring onions, and sesame seeds; toss lightly to mix well.

4  Place the prawns and the drippings over the sotanghon noodles. Pour the dressing. Sprinkle with lemongrass and serve.

 

Photography by David Hanson │ Food Styling by Carina Guevara │ Bowl from Gourdo’s




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