Caramelised prawn salad

This recipe needs 5 minutes soaking time.

 

Ingredients

100g rice stick noodles
1 tbs rice vinegar
1 tsp fish sauce
2 tbs finely chopped palm sugar
2 tsp peanut oil
500g medium green prawns, peeled leaving tails intact, deveined
1 x 100g pkt snow pea sprouts
1 red onion, halved, thinly sliced
1 ripe tomato, cut lengthways into thin wedges
1 cup loosely packed fresh coriander leaves
2 fresh long red chillies, halved lengthways, deseeded, thinly sliced lengthways

 

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Method

1. Place noodles in a heatproof bowl and cover with boiling water. Set aside for 5 minutes to soften. Drain. Rinse under cold running water. Drain well.
2. Combine vinegar, fish sauce and half the palm sugar in a small bowl. Stir until sugar dissolves. Set aside until required.
3. Heat half the oil in a large non-stick frying pan over high heat. Add half the prawns and cook, turning occasionally, for 5 minutes or until prawns curl and change colour. Transfer to a heatproof bowl. Repeat with the remaining oil and prawns, reheating pan between batches.
4. Add remaining palm sugar to the pan and cook for 1 minute or until sugar dissolves. Add prawns and cook, stirring, for 2 minutes or until coated in sugar and caramelised. Remove from heat.
5. Place the noodles, snow pea sprouts, onion, tomato, coriander and chilli in a bowl. Add dressing and toss to combine. Divide the salad among serving bowls. Top with prawns and serve immediately.