Prawn And Chilli Salad Food

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.

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.

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.

SUMMER SWEET CHILLI PRAWN SALAD

Steps:

• De-vein the prawns and set aside.
• In a large bowl combine the coleslaw, corn niblets, pumpkin seeds, rocket leaves and crispy noodles.
• Combine the last 6 ingredients in a small bowl to make the dressing. Whisk well.
• Arrange the salad on a large serving platter, top with prawns and drizzle over the dressing.
• Garnish with mint leaves and fried spring onions.
• Serve.