TODAY’S RECIPE: Spicy prawn noodle salad

PUNCHY flavours. SERVES 4. Ingredients

200g dried glass noodles or rice vermicelli 1 tbsp vegetable oil 3 spring onions, sliced 2 lemongrass stalks, sliced 300g raw jumbo king prawns Small handful each mint, coriander and Thai basil (leaves only) 2 limes, juiced ½ cucumber, cut into matchsticks FOR THE DRESSING: 1 red bird’s-eye chilli, roughly chopped 2 garlic cloves 2 tbsp fish sauce 1 tsp soft brown sugar or palm sugar

Method

1. Cook the noodles following pack instructions. Drain, rinse with cold water and set aside.

2. Heat oil in frying pan over medium heat and cook spring onions and lemongrass for two minutes or until softened. Add prawns and cook for three minutes or until they have turned pink. Tip everything into a large bowl and allow to cool while you make the dressing.

3. Put all dressing ingredients in mini chopper and blitz. Taste and add little more sugar (to sweeten) and fish sauce (to make saltier). Tip noodles into bowl with prawns, add the rest of the ingredients and dressing, and toss really well before serving.

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