CHICKEN AND PRAWN NOO­DLE SALAD

Better Homes and Gardens (Australia) - - Fabulous Food -

Prepa­ra­tion time 30 mins Cook­ing time 5 mins Serves 4

½ bunch wa­ter­cress, leaves picked 125g cherry toma­toes, sliced ½ bunch Viet­namese

mint, leaves picked

½ bunch Thai basil, leaves picked ½ bunch co­rian­der, leaves picked 3 hand­fuls bean sprouts

4 green shal­lots, finely sliced 2 sticks cel­ery, finely sliced

di­ag­o­nally

2 limes, seg­mented, chopped

or sliced and chopped

1 stem lemon­grass, white

part only, finely sliced

1 tsp sea-salt flakes

400g poached chicken, thinly shred­ded (see Cook's tip, on op­po­site page)

12 cooked medium prawns,

peeled, halved length­wise 250g rice ver­mi­celli, cooked

fol­low­ing packet in­struc­tions 1 tsp peanut oil

1 tsp fish sauce

100g salted roasted peanuts (or salted roasted macadamias), chopped

NUOC CHAM SAUCE 120ml wa­ter

2½ Tbsp fish sauce

2 Tbsp caster sugar

3 bird’s eye chillis, finely sliced 2 cloves gar­lic, peeled, crushed Juice of 2 limes

MANGO SALAD

2 large man­goes (or pineap­ple

slices) cheeks, sliced, halved 1 bul­let chilli, finely chopped 2 Tbsp fish sauce

Juice of ½ lime

STEP 1 To make nuoc cham sauce, com­bine wa­ter, fish sauce, sugar, chilli and gar­lic in a small saucepan. Bring to a sim­mer over medium heat, stir­ring. Re­move from heat. Al­low to cool. When cool, stir in lime juice. Set aside.

STEP 2 To make salad, com­bine wa­ter­cress, toma­toes, herbs, bean sprouts, green shal­lots, cel­ery, lime, lemon­grass and salt in a large bowl. Toss chicken and prawns through. Pile onto a serv­ing plat­ter.

STEP 3 To make mango salad, nes­tle mango pieces on plat­ter, scat­ter over chilli, then driz­zle with fish sauce and lime juice.

STEP 4 Drain ver­mi­celli and use scis­sors to chop. Toss with a lit­tle peanut oil and a splash of fish sauce. Ar­range on plat­ter.

STEP 5 Pour a lit­tle nuoc cham sauce over salad. Serve the rest in a small bowl.

STEP 6 Scat­ter peanuts over salad to serve.

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