VIET­NAMESE PRAWNS WITH DILL & RICE NOO­DLES

Prevention (Australia) - - Food | Fresh Flavours -

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.

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