Ingredients
-
Toasted peanut mix:
-
1 tablespoon olive oil
-
1 small red onion or shallot, finely sliced
-
1 red chilli, sliced
-
½ cup peanuts
-
150g vermicelli noodles
-
350g prawns (tails removed)
-
1 Lebanese cucumber
-
1 pack cherry tomatoes
-
1 juicy lemon (about ¼ cup of juice)
-
1 carrot, sliced into thin strips or peeled into ribbons
-
2-3 tablespoons sweet chilli sauce
-
1 teaspoon black sesame seeds
-
For the dressing:
-
2 tablespoons sesame oil
-
2 tablespoons plain oil
-
honey & apple cider vinegar
-
Place noodles in a bowl and pour over boiling water, allow to stand for 5 minutes until softened and then gently pull apart. Drain well.
-
Halve and de-seed the cucumbers then cut on the angle. Cut the cherry tomatoes in half.
-
In a large bowl combine the noodles, cucumber, tomatoes, carrot and sesame.
-
Whisk oils, lemon juice and sweet chilli together. Heat a shallow pan and sear the prawns in about half of the dressing mix until cooked and coloured.
-
Whisk oils, lemon juice and sweet chilli together. Heat a shallow pan and sear the prawns in about half of the dressing mix until cooked and coloured.
-
Heat the oil in a small pan and sauté the onion, chill and peanuts until starting to caramelise then add a drizzle of honey and dash of vinegar or lemon.
-
Toss the prawns and remaining dressing with the noodle salad and transfer to a serving platter, top with the toasted peanut nut mix. Garnish with coriander.
RECIPES Jo Wilcox; PHOTOGRAPHY Todd Eyre
We’ve made it easier to shop through our website liquorland.co.nz – simply select your store, select your order and pay – it’s as simple as that!
