SUMMER REFRESHER
As the weather warms up, sweet glazed prawns and a fresh salad are the perfect combo
Cranberry chilli prawns with rice noodle salad SERVES 4 PREP AND COOK TIME 1 HOUR 30 MINS
16 whole green prawns,
peeled, tails intact
1 tsp sesame oil
200g thick rice noodles
2 eschalot, thinly sliced
150g punnet cherry tomatoes, halved
1 Lebanese cucumber, halved and thinly sliced
1 cup mixed Asian herbs (coriander, basil, mint)
¼cup (35g) Ocean Spray® Craisins®
50% Less Sugar, chopped
Lime wedges, to serve marinade & DRESSING
½cup (160g) Ocean Spray®
Whole Cranberry Sauce
¼cup (60ml) soy sauce
Juice and rind of 2 limes
1 tbsp honey
¼tsp chilli flakes 1 MARINADE & DRESSING Add the cranberry sauce, soy sauce, lime rind and juice, honey and chilli flakes in a jug. Season with salt and pepper and mix to combine. Set marinade mixture aside. Place prawns in a large bowl and combine with ¼ cup marinade. Refrigerate for 1 hour to marinate. Reserve remaining mixture for dressing.
2 Preheat chargrill or barbeque over high heat. Skewer each prawn lengthways with a wooden skewer.
Drizzle with sesame oil. Place on the chargrill and cook for 2–3 minutes each side, or until charred and caramelised.
3 Meanwhile, cook the noodles in boiling salted water for 3 minutes, or until tender. Drain and refresh. Place in a large bowl. Add the eschalot, tomatoes, cucumber, half the herbs and half the dressing and gently toss to combine.
4 Place prawns and noodle salad on a platter. Top noodle salad with remaining herbs and sprinkle with Craisins®.
Drizzle with remaining dressing. Serve with lime wedges.