Bowl them over with this
THIS healthy Vietnamese-inspired bowl is brimming with juicy mango, sweet prawns and rice noodles, a refreshing, palate-pleasing dish for dinner after a hot day.
SUMMER ROLL PRAWN BOWL
SERVES: 4
PREP: 20 minutes COOK: 5 minutes
Ingredients
650g medium green prawns, peeled, deveined, tails intact 200g dried rice vermicelli noodles
150g snow peas, thinly sliced lengthways
2 large carrots, peeled, cut into zoodles (see tip)
1 cup fresh mint leaves 1 cup fresh coriander leaves
2 mangoes, sliced
80ml (1/3 cup) Vietnamese salad dressing
40g (1/4 cup) roasted unsalted peanuts, chopped
Method
1. Heat a lightly oiled chargrill or frying pan over medium-high heat. Cook the prawns for 5 minutes or until they change colour and are just cooked through.
SERVES: 6
PREP: 20 minutes COOK: 25 minutes
Ingredients
375g (2 1/2 cups) selfraising flour
80g (1/2 cup) wholemeal spelt flour
1 tsp baking powder
50g (1/2 cup) rolled oats, plus 1 tbsp, extra
30g butter, chilled, chopped
3 tbsp rosemary sprigs, coarsely chopped
Sea salt flakes
375ml (1 1/2 cups) buttermilk, plus 2 tsp extra, to brush
55g (1/2 cup) Philadelphia Grated Philly Mozzarella 100g vintage cheddar, sliced
2. Meanwhile, place the noodles in a large heatproof bowl. Cover with boiling water. Set aside for 5 minutes to soak until tender. Drain and refresh under cold running water.
3. Divide the noodles, snow pea, carrot, mint, coriander, mango and prawns among serving bowls. Drizzle over the
1. Preheat oven to 220C/200C fan-forced. Line a baking tray with baking paper.
2. Combine the flours, baking powder, oats, butter, 2 tbsp of the rosemary and a good pinch of salt in a large bowl. Use your fingertips to rub butter into the flour until mixture resembles coarse breadcrumbs.
3. Make a well in the centre. Add the buttermilk and stir with a flat-bladed knife until the mixture just comes together. Turn on to a lightly floured surface and gently knead mixture to a rough ball. Divide the dough into two portions.
4. Shape dough into each piece of a 16cm disc. salad dressing and with peanut to serve. sprinkle