Thai prawn and noodle salad with cashew dressing

ingredients

• • 200 gram fresh wide rice noodles
  • 1 kilogram medium prawns, peeled, deveined, tails on
  • 2 corn cobs, kernels reserved
  • 1/3 cup frozen shelled edamame
  • 1/2 cup chopped coriander leaves, plus extra to serve
  • 1 long red chilli, thinly sliced
  • lime wedges to serve

• Cashew dressing

  • 1/4 cup chopped cashews
  • 2 tablespoon water
  • 2 tablespoon lime juice
  • 1 tablespoon fresh ginger, grated
  • 1 tablespoon palm sugar, finely grated
  • 1 tablespoon fish sauce
  • 1 tablespoon sesame oil

method

• • 1

    Cook rice noodles following packet instructions. Drain and refresh in cold water. Drain.

  • 2

    For the cashew dressing: In a small food processor, pulse all ingredients together until roughly chopped. Season.

  • 3

    Heat a large, oiled frying pan on high. Sauté prawns for 2-3 minutes until they change colour and are cooked through. Add corn kernels and edamame, then sauté for 1-2 minutes until heated through. Season.

  • 4

    In a large bowl, combine prawn mixture, noodles, dressing and half the coriander. Serve scattered with remaining coriander and sliced chilli. Accompany with lime wedges.

notes

• To prepare, thinly slice whole chilli diagonally. Long chillies aren’t as hot as short ones, but to lessen the heat, you can remove the seeds and membranes.