NewsBite

Advertisement
Good Food logo

Prawn and glass noodle salad

Adam Liaw
Adam Liaw

Advertisement
Prawn noodle salad with a Thai-style dressing.
Prawn noodle salad with a Thai-style dressing.William Meppem

This simple noodle salad can be served cold, but I prefer it when some elements are cold, others at room temperature and the remainder still warm from cooking.

Advertisement

Ingredients

  • 2 tbsp dried shrimp

  • 1 coriander root (stems and leaves)

  • 2 garlic cloves

  • 1 red bird’s eye chilli

  • 1 tbsp palm sugar, roughly chopped, or 2 tsp white sugar

  • 2 tbsp fish sauce

  • juice of 1 lemon or 2 limes

  • 100g raw prawn meat, butterflied

  • 40g dried mung bean vermicelli noodles (bean thread or glass noodles)

  • ½ small brown onion, finely sliced

  • 1 stalk celery, peeled and finely sliced

  • 1 cup cherry tomatoes, halved

  • ¼ cup roasted peanuts, crushed

Method

  1. Step 1

    Cover the dried shrimp with about 1 cup of boiling water and stand for 15 minutes, then drain.

  2. Step 2

    Roughly chop the coriander, separating the leaves from the stems and root. Place the stems and root in a mortar with the garlic and chilli and pound to a coarse paste. Add the sugar, fish sauce and lemon or lime juice and mix to create a coarse dressing.

  3. Step 3

    Bring a small saucepan of water to a simmer and add the fresh prawns. Simmer for about 3 minutes, until just cooked through, then remove from the water. Add the dried noodles to the water and simmer for about 5 minutes, until softened, then drain well. Rinse quickly under running water, then drain again. (You can cut the noodles into shorter lengths if you prefer.)

  4. Step 4

    Combine the noodles and prawns in a mixing bowl with the onion, celery and tomato. Add the dressing and toss to combine. Toss the coriander leaves through and transfer to a serving plate. Scatter with the peanuts to serve.

The best recipes from Australia's leading chefs straight to your inbox.

Sign up
Adam LiawAdam Liaw is a cookbook author and food writer, co-host of Good Food Kitchen and former MasterChef winner.

From our partners

Advertisement
Advertisement

Similar Recipes

More by Adam Liaw

Original URL: https://www.theage.com.au/goodfood/recipes/prawn-and-glass-noodle-salad-20231006-p5eacd.html