Vietnamese Grilled Prawn Noodle Bowls

Vietnamese Prawn Noodle Bowls

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INGREDIENTS
18 green Australian prawns, peeled and deveined with heads and tails intact
2 tablespoons store-bought chilli jam
1 tablespoon vegetable oil
200g vermicelli noodles cooked as per packet instructions
¼ cup crushed, salted cashews
Fresh mint and baby shiso leaves (optional) to serve
Lime wedges to serve

GREEN CHILLI DRESSING
3 long green chillies, deseeded and roughly chopped
½ cup coriander leaves
2 cloves garlic, peeled and roughly chopped
2 tablespoons fish sauce
3 tablespoons finely grated palm sugar
Juice of 3 limes
1 tablespoon vegetable oil

To make the Green Chilli Dressing: place the green chilli, coriander, garlic, fish sauce, palm sugar, lime juice and oil in a small food processor and process until finely chopped. Refrigerate until ready to serve.

Preheat char-grill or barbecue over high heat. Place the prawns, chilli jam and oil in a bowl and toss to coat. Thread the prawns onto wooden skewers that have been soaked in water for 10 minutes. Grill for 2-3 minutes each side or until charred and cooked through.
Place the noodles in a bowl with half the dressing and toss to coat. To serve place the dressed noodles into bowls and top cashews and fresh herbs. Serve with grilled prawns, fresh lime and extra dressing.

This recipe is also available in a free print-at-home recipe book.

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