Tuesday, 16 July 2013

Prawn, avocado and mango salad with rice noodles

The Salad:

Prawns (I used 1.5kg medium)
Mango x 3 cut into bite sized cubes
Avocado x 2 cut into bite sized cubes
Rocket (or green leaf salad mix)
Lebanese cucumber sliced thinly
Red onion sliced thinly
Red chilli x 1 (seeds optional)
Fresh Coriander
Fresh Mint
Rice stick noodles – half a packet

The Dressing:

Coconut milk or lite coconut milk (half a can)
Little bit of green curry paste
Kaffir lime leaves chopped really finely (6-7)
Lime juice (half a lime)
Lime zest (half a lime)
Red chilli (remove seeds if you wish)
Brown sugar (tablespoon or so) or you can use palm sugar
Fish sauce (a good shake)

The Method:

Put the noodles in a bowl of boiling water, leave for five minutes, then rinse under cold water, set aside in colander to drain.

Dressing: Combine all dressing ingredients in a jar (remember to keep tasting), shake well, put in the fridge for a few hours, shaking it every 30 minutes. When getting ready to serve, strain it, and serve in a jug on the side.

Salad: Get a massive platter (this looks fabulous on a platter, instead of a bowl). Starting with the green leaves, add all ingredients (including the noodles and the herbs) in a layer. Do this twice. Then give it a bit of a mix up using some tongs. Serve with dressing on the side, and let guests add their own dressing.

Will keep for a day or two in the fridge, so will the dressing.