Vietnamese prawns with coriander and rice noodles

super duper yummy prawns
Image by Chewy Chua via Flickr

from Rachel’s Favourite Food…
Rachel Allen’s Vietnamese dish shows off the contrasting flavours of a sweet dressing with salty fish sauce and fiery chillies.


700g shelled tiger prawns, deveined
2 tsp finely grated Ginger
2 tsp Fish Sauce
115g Rice noodles, softened in boiling water for 5 minutes and drained
2 tbsp sunflower oil
115g sugar snap peas, halved
115g Spring onions, sliced
75g chopped roasted peanuts, skins removed
2 tbsp chopped Coriander

For the dressing

50g white Sugar, or to taste
100ml Fish Sauce
100ml rice wine vinegar
2 small red chillies, seeds removed and chopped
4 cloves Garlic, crushed


Mix all the ingredients for the dressing, adding more sugar or soy sauce if you feel it needs it.

Toss together the prawns, ginger and fish sauce in a big mixing bowl and arrange the noodles on serving plates or one large plate.

Heat a wok, add 1 tbsp of the oil and fry the prawns until they are just cooked, about 2-3 minutes. Toss in the mangetout and spring onions, and cook for another minute.

Spoon the prawn mixture over the noodles and sprinkle over the toasted peanuts, coriander and dressing. Serve either hot or cold.

Reblog this post [with Zemanta]

About chris

The eternal optimist...
This entry was posted in chefs, Rachel Allen, Vietnamese. Bookmark the permalink.

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s