Asian Prawn and Noodle Salad
Ingredients:
- 1 pack (200g) rice noodles
- Black and White sesame seeds (small packet)
- Oil for frying
- 500g large prawns - shelled, de-viened, tails left on
- 2 sping onions, chopped
- 1 small red capsicum, sliced
- 1/2 cucumber, seeded and sliced
- 1 small carrot, grated or diced
- 3/4 Anchor Asian Vietnamese Vinaigrette
- Mint and Coriander to garnish
Method:
- Cook noodles according to directions and rinse under tap until cold. Set aside
- Coat prawns in black and white sesame seeds (use only white if black are not available). Heat oil in a large frypan and fry prawns until golden on both sides.
- In a large bowl combine cold noodles, spring onions, capsicum, carrot and vinaigrette. Mix well until noodles and vegetables are well coated in dressing and serve in a large bowl or platter.
- Top noodle salad with prawns and garnish with mint and coriander.
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