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How to make BBQ prawn and rice noodle salad

Yield = 8
Prep time: 0:30
Cook time: 0:10
Total time: 0:40

Ingredients

  • 1kg medium raw prawns, peeled leaving tails intact, deveined
  • 2 tbs vegetable oil
  • 1 lemongrass stem, white part only, finely chopped
  • 1 garlic clove, finely chopped
  • 1 red birdseye chilli, chopped (optional)
  • 150g green beans, trimmed
  • 150g sugar snap peas, trimmed
  • 375g rice stick noodles
  • 1 cup coriander sprigs
  • 1 cup mint leaves
  • 1/2 small red onion, thinly sliced

Coconut-turmeric dressing

  • 1 cup (250ml) coconut milk
  • 1/4 cup (60ml) fish sauce
  • 1/4 cup (60ml) lime juice
  • 1 lemongrass stem, white part only, finely chopped
  • 1 tsp ground turmeric
  • 1 garlic clove, finely grated
  • 1 red birdseye chilli, finely chopped (optional)

Method

  • Step 1 To make the coconut-turmeric dressing, combine coconut milk, fish sauce, lime juice, lemongrass, turmeric, garlic and chilli, if using, in a screw-top jar. Seal. Shake to combine. Season.
  • Step 2 Combine prawns, oil, lemongrass, garlic and chilli, if using, in a bowl. Cover with plastic wrap. Place in fridge for 30 mins to develop the flavours.
  • Step 3 Meanwhile, cook beans and sugar snap peas in a saucepan of boiling water for 2 mins or until bright green and tender-crisp. Refresh under cold water. Drain. Place noodles in a large heatproof bowl. Cover with boiling water. Set aside for 5 mins or until tender. Refresh under cold water. Drain.
  • Step 4 Transfer beans and sugar snap peas to a large bowl. Add noodles, coriander, mint and onion. Gently toss to combine.
  • Step 5 Heat a barbecue grill or chargrill on high. Cook prawns for 2 mins each side or until prawns curl and change colour.
  • Step 6 Drizzle the noodle mixture with the dressing. Gently toss to combine. Top with prawns. Serve immediately.