Chilli Prawn And Bean Thread Noodle Salad Food

CHILLI PRAWN AND BEAN THREAD NOODLE SALAD

Steps:

• Shell and devein the prawns leaving the tails intact.
• Combine the prawns with the lemon juice, sauce, chillies and sugar in a large bowl.
• Place noodles in large heatproof bowl and cover with boiling water, stand until tender; drain.
• Combine noodles and mint with prawn mixture.

CHILLI PRAWNS AND MANGO SALAD

Steps:

• Soak skewers in cold water.
• Peal and devein prawns leaving the the tails intact.
• Mix the chillies, olive oil, lime juice, palm sugar, fish sauce and garlic well and pour half into a ziplock bag.
• Add the prawns and refrigerate for 30 minutes.
• Put the mangoes and coriander in a bowl and add the remaining marinade, toss and refrigerate.
• Thread prawns onto skewers.
• Preheat your barbecue on medium high heat. Barbecue prawns, turning and basting for about 3 minutes until the flesh is pink.
• Serve with mango salad and lime wedges.

THAI CHICKEN AND SHRIMP NOODLE SALAD

Steps:

• Whisk first 5 ingredients in large bowl to blend. DO AHEAD Dressing can be prepared 2 hours ahead. Let stand at room temperature.
• Place noodles in another large bowl. Cover with boiling water. Let stand until softened, about 4 minutes. Drain and rinse under cold water to cool; drain well. Insert scissors into noodles; cut several times. Transfer to bowl with dressing.
• Add tomatoes and all remaining ingredients, except peanuts and lime wedges, to noodles; toss to coat.
• Divide among 6 plates. Sprinkle with peanuts; garnish with lime wedges.

GARLIC CHILLI PRAWNS WITH SESAME NOODLES

Steps:

• Cook the noodles following pack instructions, then rinse with cold water and drain. Toss with 1 tsp of the sesame oil.
• Heat 2 tsp of the groundnut oil in a non-stick wok. Stir-fry most of the spring onions and all the beansprouts for a couple of mins until tender. Add the noodles and warm through. Stir through the remaining sesame oil and tip out of the wok onto a serving dish.
• Carefully wipe out the wok and add the remaining groundnut oil. Toss in the garlic and chilli, and cook for 10 secs. Pop in the prawns and stir-fry for a couple of mins until they have just turned pink. Stir in the sugar and soy, then bubble until the sugar has melted and prawns are cooked through. Spoon on top of the noodles and sprinkle with the remaining spring onions. Add an extra drizzle of sesame oil, if you like.

CHILLI PRAWNS

Steps:

• Combine the tomato sauce with the sherry and sugar. Heat the oil in a wok over medium heat, add the chilli, garlic and ginger. Stir in the shallots and tomato mixture. Simmer fo 2-3 minutes, stirring occasionally. Add the prawns and simmer until just cooked.
• Serve on a bed of spaghetti, garnished with chopped parsley.

MUSTARD-SEED CHILLI PRAWNS

Steps:

• Shell and devein prawns, leaving tails intact.
• Cut along back of prawn, taking care not to cut all the way through; flatten prawn slightly.
• Rub turmeric and chilli into prawns in medium bowl.
• Heat oil in large frying pan; cook mustard seeds and garlic, stirring, until seeds start to pop.
• Add prawn mixture; cook, stirring, until prawns just change colour.
• Mix in coriander.
• Tip: If you like hot dishes, don't seed the chillies before chopping, as removing the seeds and membranes lessens the heat level.
• serving suggestion: Serve mustard-seed chilli prawns with saffron rice.
• Garnish with spring onion curls.

PRAWN SWEET CHILLI NOODLE SALAD

Steps:

• Boil the noodles for 4 mins, then drain. Cool under running water, then drain again. Put into a large bowl, then using scissors, cut into shorter lengths.
• Halve cucumber lengthways, then scoop out the seeds. Slice into halfmoons and add to the noodles with the onions, tomatoes, chilli and prawns.
• Mix the lime zest, juice and chilli sauce to make a dressing and fold through noodles. Put a handful of spinach onto each serving plate, top with the noodles and cashews.

BEAN THREAD SALAD

Steps:

• Bring a pot of water to boil.
• Pour over the vermicelli. Let it sit for a few minutes until it softens and becomes translucent.
• Drain water and rinse with cold water.
• Allow to drain.
• In a small bowl, mix the lime juice, fish sauce and sugar. Microwave for 30 seconds.
• Stir to finish dissolving the sugar. Add the sesame oil.
• In a serving bowl, combine the noodles, sauce, peanuts, scallions, carrot, cilantro and mint. Mix well to combine.
• Taste for seasoning and correct. For a spicy version, mince a jalapeno and add to taste to the sauce to before microwaving.