VIETNAMESE PRAWNS WITH DILL & RICE NOODLES
SERVES 4 HANDS-ON 10 MINUTES, PLUS 10 MINUTES MARINATING
COOKING TIME 10 MINUTES
2 garlic cloves, chopped
2.5cm ginger, chopped
2 teaspoons ground turmeric
2 tablespoons fish sauce
2 tablespoons vegetable oil
400g large raw peeled and butterflied
prawns with tails
200g rice vermicelli
6 spring onions, chopped
Large handful dill stalks and leaves, chopped Chopped roasted peanuts, lime wedges and
coriander, to serve
CHILLI LIME SAUCE
100ml lime juice
60ml fish sauce
3 tablespoons palm or soft brown sugar 1 thumb-sized red chilli, thinly sliced,
or 2 Thai chillies, sliced
1. To make marinade, in a medium bowl mix together garlic, ginger, turmeric, fish sauce and 1 teaspoon of the oil.
2. Use a sharp knife to slice down the back of each prawn and rinse out the vein. Add the prawns to the marinade and marinate for about 10 minutes. 3. To make the chilli lime sauce, in a small bowl mix together all ingredients and stir to dissolve sugar. If you like more heat, you can add more chillies.
4. In a large bowl, pour boiling water over the noodles. Leave to sit while you cook the prawns.
5. Heat a large saute pan with remaining oil over medium-high heat. Add spring onions and dill and cook for 1 minute and then add prawns. Stir-fry until they are cooked through, 2-3 minutes.
6. Drain noodles and spoon over stir-fried prawns. Serve with a bowl of chilli lime sauce, chopped roasted peanuts, lime wedges and fresh coriander.
In Vietnam they call this dish chaca and use fish rather than prawns. They use a local catfish but you can try monkfish, halibut or barramundi. Prawns, though, are a veryeasy option.NUTRITION (per serving without peanuts)1668 kJ/399 cal. Protein 19g. Saturated fat 1.5g. Carbs 50.4g. Fibre 4.1g. Sodium 3248mg.