Prawn Herb Noodle Salad Recipes

VIETNAMESE GARLIC SHRIMP (PRAWN) NOODLE SALAD

Steps:

• Combine the Garlic Shrimp ingredients in a small bowl and set aside for 10 minutes.
• Combine the Dressing ingredients in a small jar, give it a shake then set aside for 10 minutes.
• Heat a skillet / fry pan over high heat. Add the shrimp, scraping in the olive oil and garlic from the sides of the bowl. Cook for 2 minutes, or until browned and the shrimp is just cooked through. (Note 2)
• Remove the prawns from the skillet onto a plate.
• Prepare the vermicelli noodles according to the packet directions. I like to just soak them in hot tap water for a few minutes, this ensures they don't overcook. Then drain the noodles.
• Arrange the noodles and remaining Salad ingredients on a large plate (like the photo) or toss together in a bowl. Top with prawns (warm or at room temperature). Drizzle over the Dressing (or toss through), or you can serve the Dressing on the side.
• Serve immediately.

PRAWN NOODLE SALAD

Steps:

• Put the noodles and green beans in a heatproof bowl and pour over a kettle of freshly boiled water. Set aside for 3-5 minutes until the noodles and beans are just tender.
• In a separate large bowl, mix the chilli, garlic, fish sauce, sugar and lime juice. Add the prawns and toss to coat in the dressing.
• Drain the noodles and beans, then add to the prawns and dressing along with the courgette, tomatoes and mango. Toss again, then transfer to a serving plate. Scatter with coriander leaves and chopped peanuts, if you like, then serve with lime wedges for squeezing over.

PRAWN & HERB NOODLE SALAD

Steps:

• Soak the dried rice noodles in boiling water for 5 minutes. Drain, rinse, drain again and place in a large bowl with the cucumber, cut into long thin strips, and the cooked, peeled tiger prawns.
• In a food processor, blitz a small handful each of coriander and mint leaves, the olive oil, finely grated zest and juice of a lime and crushed garlic clove until fairly smooth. Season and toss with noodle mixture. Serve in iceberg lettuce leaves.

SHRIMP AND NOODLE SALAD

Steps:

• Bring a large pot of water to a boil. Trim the top and bottom of the grapefruit, then slice off the peel and white pith. Hold the grapefruit over a bowl and cut out the segments, letting them drop into the bowl; tear into bite-size pieces. Squeeze the juices from the membranes into the bowl.
• Make the dressing: Remove 2 tablespoons of the grapefruit juice to a large bowl. Stir in the fish sauce, all but 1 teaspoon of the chili sauce, 1 teaspoon ginger, the lime juice and 2 tablespoons water.
• Heat the vegetable oil in a large nonstick skillet over medium-high heat. Add the shallots and cook, stirring, until starting to crisp, 3 to 4 minutes. Remove the shallots to a paper towel-lined plate to drain. Pour the oil from the skillet into the fish sauce dressing, leaving a coating of oil in the skillet.
• Season the shrimp with salt and pepper in a bowl. Toss with the remaining 1 teaspoon chili sauce and 2 teaspoons ginger. Add the shrimp to the skillet and cook over medium-high heat, stirring, until cooked through, 1 to 2 minutes per side. Remove to a plate.
• When the water comes to a boil, remove from the heat and submerge the noodles; stir until tender, 3 minutes. Drain in a sieve and rinse under cold water; shake out as much water as possible.
• Toss the noodles, slaw mix and mint with the dressing. Divide among bowls. Top with the shrimp, grapefruit and shallots.

GARLICKY SHRIMP AND HERB NOODLE SALAD

Steps:

• 1. Bring about 4 cups water to a boil. Put the noodles in a large bowl, pour the boiling water over and let them soak until soft, 4 to 5 minutes. Drain in a colander and rinse in very cold water to cool. Shake off excess liquid so noodle are very dry. Cut the noodles with scissors into manageable lengths, about 4 inches. Transfer to a large bowl.
• 2. Pat the shrimp very dry. Heat a large skillet over medium-high heat. Add the vegetable oil and when it shimmers, add the shrimp, season with salt and cook turning once until pink and but not cooked through, 1-2 minutes. Add the garlic and cook stirring until the shrimp are coated, about 1 minute. Add the shrimp and garlic to the noodles along with the cucumber, carrot, jalapeno, herbs, lime juice, fish sauce and sugar and toss. (If the noodles clump, add up to 1/4 cup water to make mixing easier.) Season with salt or fish sauce to taste. Transfer to a serving platter. Transfer salad to a large platter and scatter the scallions on top. Serve at room temperature.

CRISPY NOODLE AND PRAWN SALAD

Steps:

• Cook prawns in simmering salted water for 1-2 minutes.
• Remove with slotted spoon and set aside to cool.
• Place noodles, spinach leaves, prawns and sprouts in serving bowl.
• Make dressing by combining ingredients.
• Pour over salad, toss and serve immediately.