Prawn Noodle Salad With Lime Coconut Dressing 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 WITH LIME COCONUT DRESSING

Steps:

• Steam Prawns
• Pour boiling water into TM bowl. Add prawns to the simmering basket and carefully insert into TM bowl. Cook 7 mins / Varoma / speed 2.
• Spread prawns out onto a plate and set aside to cool while preparing the rest of salad. No need to wash TM bowl.
• Salad
• Place onion into TM bowl and chop 2 sec / speed 5. Set aside into a large salad bowl.
• Place carrot into TM bowl and chop 2 sec / speed 5. Set aside with onion in salad bowl.
• Place ⅓ cabbage and coriander into TM bowl and chop 2-3 sec / speed 5. Add to salad bowl.
• Place ⅓ cabbage and mint into TM bowl and chop 2-3 sec / speed 5. Add to salad bowl.
• Place remaining cabbage and kale into TM bowl and chop 2-3 sec / speed 5. Add to salad bowl.
• Add cooled prawns to salad bowl (depending on size of prawns cut so they are approx. 2-3 cm).
• Dressing
• Place ginger and chilli into TM bowl and chop 5 sec / speed 9.
• Scrape down and add remaining dressing ingredients and mix 10 sec / speed 4.
• Vermicelli Rice Noodles and Serving
• When ready to serve, combine the dressing with the prawn salad.
• Rehydrate the rice noodles following the packet directions.
• Divide the noodles onto 4 serving plates or bowls and spoon the salad on top. Ladle over any extra dressing.

THAI BASIL, LIME AND COCONUT PRAWN NOODLE SALAD | MARION'S KITCHEN

Steps:

• Step 1.Place the noodles in a heatproof bowl. Pour over enough hot water to cover. Set aside for 10 minutes or until softened. Drain and rinse under cold water. Use scissors to chop into more manageable lengths. Transfer to a large bowl.
• Step 2.Add the prawns, cabbage, pineapple, mint, coriander, chili and 2/3 cup of the dressing to the noodles. Use tongs to toss until well combined.
• Step 3.Transfer salad to a platter and drizzle with the remaining dressing. Sprinkle with shallots and serve.

SPICY PRAWN NOODLE SALAD

Steps:

• Cook the noodles following pack instructions. Drain, rinse with cold water and set aside.
• Heat the oil in a frying pan over a medium heat and cook the spring onions and lemongrass for 2 mins or until softened. Add the prawns and cook for 3 mins or until they have turned pink. Tip everything into a large bowl and allow to cool while you make the dressing.
• Put all the dressing ingredients in 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 prawns, then add the rest of the ingredients and dressing, and toss really well before serving.

COCONUT-LIME DRESSING

Steps:

• Whisk coconut milk, lime juice, fish sauce, shallot, and brown sugar in a small bowl until smooth. Gradually add oil, whisking constantly until emulsified.
• Do Ahead:
• Dressing can be made 1 day ahead. Cover and chill.

CRISPY COCONUT PRAWN & MANGO SALAD

Steps:

• Run a sharp knife down the back of each prawn and remove the grey line that runs from the head to the tail. Whisk the coconut milk until smooth, then tip half into a bowl with the prawns. Add half the lime juice and a pinch of salt, mix well and set aside for 15 mins.
• Meanwhile, mix the remaining coconut milk with the rest of the lime juice, the sesame oil, sugar or honey, and a pinch of salt.
• Divide the watercress or spinach between two plates, then top with the mango, avocado and red onion slices, the mint and sliced chillies.
• Pour a 1-2cm depth of oil into a large saucepan over a medium heat. Combine the desiccated coconut with the cornflour and some seasoning. Drain the prawns and turn in the cornflour mixture to coat, shaking off any excess.
• Drop one prawn into the oil; if it sizzles, add a few more, but don't overcrowd the pan. Fry for 1-2 mins on each side until crisp and golden, then transfer to a plate lined with kitchen paper. When all the prawns are fried, scatter them over the salad and drizzle with the dressing.

PRAWN & LIME NOODLES

Steps:

• Put the noodles in a bowl, pour over boiled water from a kettle to cover and set aside for 5 mins. Drain and rinse under cold running water, then place in a large bowl.
• Mix the soy, fish sauce, sesame oil, lime juice and chilli to make a dressing. Pour over the noodles and stir to coat. Add the spring onions, carrots, mint, prawns and nuts. Mix again and divide between 2 bowls to serve, with lime wedges on the side.

PEANUT BUTTER & PRAWN NOODLE SALAD

Steps:

• Cook the noodles according to pack instructions. Drain and leave to cool a little.
• Put the peanut butter in a microwave-proof bowl with 2 tbsp water. Mix and put in the microwave on high for 30 seconds to loosen. Add the soy sauce, chilli oil and lime juice to the peanut butter to make a dressing. Toss the noodles in the dressing, season and spread out on a sharing platter.
• Top with the prawns, carrot, coriander and spring onions, toss it all together, then break the prawn crackers, if using, and sprinkle over the top. Let people help themselves at the table, and serve with extra lime wedges and chilli oil drizzled over.

PRAWN SALAD WITH COCONUT DRESSING

Steps:

• Shell and de-vein the prawns, leaving tails intact.
• Place all dressing ingredients in a jar and shake well.
• Place prawns, mango, and avocado in a bowl and toss with dressing.
• Arrange lettuce leaves and cooked rice attractively on serving platter, then top with the prawn mixture; drizzle dressing over all.
• Serve and enjoy!
• Makes 4 servings.
• Make sure to use fully-ripe mangos and avocados in this recipe.