My mother brought over some fresh fruit that she bought at the markets and in the bag was one of these babies....a pomegranate. I thought I would try it in this Asian rice noodle salad (see recipe below or find it in the 'Recipes' tab). Don't worry if you can't get hold of a pomegranate though as the salad stands equally well on it's own as it's the prawns that are the star of the show. I also usually add coriander leaves to this salad but didn't have any on hand.
This warm salad is fresh and fragrant and perfect for a summer evening dinner or lunch. I hope you get inspired to give it a go.
Asian Prawn & Noodle Salad
16 green prawns
100gm rice vermicelli noodles
1 small carrot; in ribbons – using a vegetable peeler
½ cucumber; in ribbons – using a vegetable peeler
Coriander leaves (a small handfull)
Seeds from ½ pomegranate (cut in half and bash with a wooden spoon)
5 Tbs soy sauce
1tsp fish sauce
1Tbs coriander stalks, finely chopped
1 Tbs Chinese cooking wine (Shao Shing wine)
1 large garlic clove, crushed
1cm piece ginger, diced finely
½ tsp dried chilli flakes (optional)
Juice of half orange
½ tsp sesame oil
1 Tbs olive oil
1Tbs sweet chilli sauce
Splash of soy sauce
S&P to taste
1. Combine all marinade ingredients in a bowl. Add prawns and mix well. Cover and refrigerate for at least 4 hours.
2. Soak the vermicelli noodles in hot water for 5 minutes. Drain and set aside to cool slightly.
3. Cook marinated prawns on a hot BBQ or grill for a couple minutes each side until they turn pink and are cooked. (You may wish to pan fry them instead)
4. In a bowl combine carrot & cucumber ribbons, coriander, pomegranate seeds and vermicelli noodles.
5. In a jug or small bowl add the dressing ingredients and mix well. Toss dressing through the noodle salad.
6. Pile noodle salad onto plates and arrange prawns on top.