This salad is out the gate and super shrimple. Mean option for a hot Dunners day and isn't heavy on the tummy. Crack in!
INGREDIENTS:
300g prawns ($8.80 at Pakkies)
Dried basil
Mixed herbs
Oil
A packet of rice noodles
A telegraph cuc
2 XL carrots
One capsicum
An avocado
Spring onions
Mint
Coriander
Directions:
Defrost the prawns. Chuck them in a bowl and coat them with salt, pepper, dried basil and mixed herbs. Fry them in oil over high heat- they'll end up crispy.
Cook the noodles in boiling water until they're soft but not falling apart. While the noodles are cooking, ribbon the cucumber and carrots (Google ribboning technique cucumber). Chop the avo, capsicum and spring onions finely. Strain the noods and put on the base of the serving dish. Add the veggies and prawns, then garnish with fresh spring onions, mint and coriander.
Thai sauce Ingredients:
1/3 cup sweet chilli
Juice of a lemon
1/4 cup water
Knob of ginger (grated) or tsp ginger powder
Garlic clove (chopped) or tsp garlic powder
1 tsp brown sugar
Splash of white vinegar
Mint
Coriander
Directions:
Add all the ingredients into a bowl and give them a good mix.
That's literally it.
Pour over the salad and mix well.
ENJOY