Bright and Spicy Prawns Noodle Salad

Ingredients for Bright and Spicy Prawns Noodle Salad

• 80ml fresh lime juice

• 2 teaspoons honey

• 1 serrano chilli, very thinly sliced

• 1 (1-inch) piece ginger, peeled, finely grated

• 1 garlic clove, finely grated

• 1 tablespoon plus 1 1/2 teaspoons fish sauce

• 4 tablespoons extra-virgin olive oil, divided

• Sal kosher

• 450g large prawns (preferably wild), peeled, deveined

• 170g bean thread (cellophane or glass) noodles

• 1 English hothouse cucumber, halved lengthwise, thinly sliced crosswise

• 80g salted, roasted peanuts, crushed, divided

• 1 cup basil leaves

Stir lime juice and honey in a small bowl until honey dissolves. Mix in chilli, ginger, garlic, fish sauce, and 3 tablespoons oil; season dressing with salt.

Toss prawns and 2 tablespoons dressing in a medium bowl to coat; let sit 10 minutes.

Meanwhile, cook noodles according to package directions. Drain and add to bowl with remaining dressing along with cucumber and 60ml peanuts; toss well.

Heat remaining 1 tablespoon oil in a large nonstick skillet over medium-high. Pour off any liquid from prawns and pat dry; season all over with salt. Cook prawns, tossing occasionally, until browned and bright pink, about 5 minutes. Transfer to bowl with noodles, add basil, and toss well to combine.

Divide noodle salad among bowls and top with remaining peanuts.

Aviso Legal

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