Thai Prawn & Noodle Salad with Cashew Dressing
SERVES 4 PREPARATION 10 MINUTES COOKING 10 MINUTES
200g fresh wide rice noodles 1kg medium prawns, peeled,
deveined, tails on 2 corn cobs, kernels reserved ¹⁄³ cup frozen shelled edamame ½ cup chopped coriander leaves,
plus extra to serve 1 long red chilli, thinly sliced lime wedges to serve CASHEW DRESSING ¼ cup chopped cashews 2 tablespoons water 2 tablespoons lime juice 1 tablespoon fresh ginger, grated 1 tablespoon palm sugar,
finely grated 1 tablespoon fish sauce 1 tablespoon sesame oil
1. Cook rice noodles following packet instructions. Drain and refresh in cold water. Drain.
2. CASHEW DRESSING. In a small food processor, pulse all ingredients together until roughly chopped. Season.
3. Heat a large, oiled frying pan on high. Sauté prawns for 2-3 minutes until they change colour and are cooked through. Add corn kernels and edamame, then sauté for 1-2 minutes until heated through. Season.
4. In a large bowl, combine prawn mixture, noodles, dressing and half the coriander. Serve scattered with remaining coriander and sliced chilli. Accompany with lime wedges.