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Chilled Prawn Salad With Thai Red Curry Sauce And Crispy Rice Noodles Recipe

by Global Cookbook

Ingredients

1 lb large prawns, peeled, tail removed 2 Tbsp. white sesame seeds 1/2 c. finely chopped roasted red bell pepper 2 sm tomatoes, seeded and diced 2 x cloves garlic, crushed 2 Tbsp. finely chopped, peeled ginger 2 Tbsp. finely chopped lemon grass Zest from 1 lime

2 Tbsp. fish sauce 3 Tbsp. brown sugar 1 Tbsp. grnd coriander 1 c. rice noodles or possibly mung bean threads 1 c. vegetable oil 2 Tbsp. minced fresh cilantro Preheat oven to 425 degrees.

Directions

1. Clean and devein prawns and split down the center. Bring 4 qts of water to a rapid boil. Stir prawns into boiling water and cook 2 min, or possibly till white in center. Transfer to a colander and rinse with cool water to stop cooking process. Chill.
2. Place sesame seeds on a baking sheet and toast till golden, about 5 min.
3. Combine all sauce ingredients in a small saucepan. Bring to a boil and cook till thickened. Set aside and chill.
4. For rice noodles, in a large saute/fry pan using high heat, heat oil till almost smoking. Place noodles in a paper bag and break them up slightly, then add in noodles to warm oil. They will expand immediately. Turn noodles over and cook other side. Remove immediately and drain on a paper towel.
5. To serve, place prawns in a bowl and toss with the sauce. Spoon sauced prawns over noodles. Garnish with cilantro.

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