Prawn and glass noodle salad
This simple noodle salad can be served cold, but I prefer it when some elements are cold, others at room temperature and the remainder still warm from cooking.
Ingredients
2 tbsp dried shrimp
1 coriander root (stems and leaves)
2 garlic cloves
1 red bird’s eye chilli
1 tbsp palm sugar, roughly chopped, or 2 tsp white sugar
2 tbsp fish sauce
juice of 1 lemon or 2 limes
100g raw prawn meat, butterflied
40g dried mung bean vermicelli noodles (bean thread or glass noodles)
½ small brown onion, finely sliced
1 stalk celery, peeled and finely sliced
1 cup cherry tomatoes, halved
¼ cup roasted peanuts, crushed
Method
Step 1
Cover the dried shrimp with about 1 cup of boiling water and stand for 15 minutes, then drain.
Step 2
Roughly chop the coriander, separating the leaves from the stems and root. Place the stems and root in a mortar with the garlic and chilli and pound to a coarse paste. Add the sugar, fish sauce and lemon or lime juice and mix to create a coarse dressing.
Step 3
Bring a small saucepan of water to a simmer and add the fresh prawns. Simmer for about 3 minutes, until just cooked through, then remove from the water. Add the dried noodles to the water and simmer for about 5 minutes, until softened, then drain well. Rinse quickly under running water, then drain again. (You can cut the noodles into shorter lengths if you prefer.)
Step 4
In a large bowl, bring together the noodles, prawns, onion, celery, tomato and rehydrated shrimps. Pour over the dressing and mix well. Fold through the coriander leaves, then transfer to a serving plate and finish with a scattering of peanuts.
Editor’s note: This recipe has been updated to add the rehydrated shrimps at step 4.
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Adam Liaw is a cookbook author and food writer, co-host of Good Food Kitchen and former MasterChef winner.
