COCONUT PRAWNS WITH VERMICELLI SALAD
Inspired by tropical Australia, Miguel Maestre cooks up a spicy coconut-crusted prawn dish.
Miguel Maestre cooks up a speedy prawn dish with fresh tropical flavours.
SERVES 4 PREP 15 MINS COOK 5-10 MINS ✚ 20 medium-sized raw prawns, peeled, tails intact
✚ 125g vermicelli noodles, cooked
✚ ½ punnet cherry tomatoes, quartered
✚ 250g snow peas, thinly sliced on angle
✚ 2 tsp sesame oil
✚ 1 tsp rice wine vinegar
✚ ½ cup sweet chilli sauce
✚ shredded coconut, to serve
✚ 3 large garlic cloves, finely minced
✚ 2 stalks lemongrass, white bulb finely chopped
✚ 2 long red chillies, deseeded, chopped
✚ 8 kaffir lime leaves, central stem removed, leaf thinly shredded
1 To make the marinade, combine all ingredients in a frying pan. Add prawns.
2 Cook on low heat until prawns turn pink and the tails turn orange (cooking slowly allows more flavour to infuse into prawns).
3 Remove prawns from pan and set aside.
4 Add noodles, tomato, snow peas, sesame oil and rice wine vinegar to the pan and stir to dress with the marinade.
5 Brush prawns with sweet chilli sauce and roll in the shredded coconut.
6 Place the noodle salad in serving bowls and top with the coconut-crusted prawns and reserved coriander leaves.
✚ juice of 2 limes
✚ pearls of 2 finger limes
✚ 2 tbsp freshly grated ginger
✚ 1 tbsp coconut sugar or brown sugar
✚ ½ bunch coriander, finely chopped root and stems, leaves reserved for salad
✚ 3 tbsp coconut oil