Tiger Prawn, Noodle, and Herb Salad

Tiger Prawn, Noodle, and Herb Salad
Photo by William Meppem

Ingredients

  • 12 tiger prawns (about 20 ounces)
  • ¼ cup fresh lime juice
  • 2 garlic cloves, crushed
  • ½ cup loosely packed mint leaves, torn
  • Cooking spray
  • ¼ cup chopped salted dry-roasted peanuts
  • ½ cup loosely packed cilantro leaves
  • + 6 more ingredients
    • 2 finger hot chiles, thinly sliced
    • 1 tablespoon fish sauce
    • 2 ounces rice vermicelli
    • 1 tablespoon palm sugar or brown sugar
    • ¼ cup shredded unsweetened coconut
    • ½ cup thinly diagonally sliced green onions

1. Combine first 4 ingredients in a medium bowl, stirring until sugar dissolves. Let stand 30 minutes; discard garlic. 2. Preheat grill to medium-high heat. 3. Peel prawns, leaving tails intact. Arrange prawns on a grill rack coated with cooking spray; grill 4 minutes or until done, turning once....

View full recipe at My Recipes

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