Spicy prawn noodle salad

Dried shrimps (see p65) are often added to noodle dishes. If you have some, add them to the prawns for texture and an umami kick.

QServes 4

QPrep 15 mins

QCook 5 mins

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 of mint, coriander

and Thai basil (leaves picked)

1/2 cucumber, cut into matchsticks

FOR THE DRESSING

1 red bird’s-eye chilli, roughly chopped 2 garlic cloves

2 limes, juiced

2 tbsp fish sauce

1 tsp soft brown or palm sugar

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

2 Heat the oil in a frying pan set over a medium heat, and fry the spring onions and lemongrass for 2 mins until softened. Add the prawns and cook for 3 mins until pink. Tip the mix into a bowl and leave to cool.

3 Put the dressing ingredients into a mini chopper and blitz until very finely chopped. Taste and add a little more sugar (to sweeten) and fish sauce (to make saltier), if you like. Tip the noodles into the bowl with the prawn mixture, then add the herbs, cucumber and dressing, and toss really well.

PER SERVING 260 kcals, fat 1g, saturates none,

carbs 42g, sugars 2g, fibre 3g, protein 19g, salt 1.9g