Thai Prawn & Noo­dle Salad with Cashew Dress­ing

Woman’s Day (NZ) - - Everyday Food -

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.

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