Wild Prawn and Cashew Rice Noodle Salad - Recipe by Courtney Roulston

Ingredients

800 g MSC-certified raw/green banana prawns (look for the MSC blue fish tick label) peeled, de-veined
Sea salt to taste
80mL (1/3 cup) light olive oil
100 g dried vermicelli rice noodles, cooked, drained, cooled
3 cups green cabbage, shredded
1 1/2 cup beansprouts
2 carrots, peeled, cut into matchsticks
2 Lebanese cucumbers, seeded, cut into matchsticks
1/2 red onion, peeled, thinly sliced
1 cup each mint and coriander, washed, leaves picked
1/3 cup roasted cashews, roughly chopped

Dressing:

1 long red chilli, finely chopped
2 cloves garlic, peeled, finely chopped
2 Tbs fish sauce
1 Tbs rice wine vinegar
2 tsp brown sugar
Pinch white pepper
Juice of 1 lime

Method

Heat 60mL of the oil in a small pot over a medium heat until it reaches round 170 C. Place the chilli and garlic into a small heat-proof bowl then carefully pour over the oil to infuse. Once the oil has stopped bubbling stir in the fish sauce, vinegar, sugar, pepper and lime juice. Taste for balance and set aside.

Heat a large frying pan over a medium heat. Season the prawns with salt and drizzle with remaining oil. Cook the prawns in a single layer for 1 minute each side, or until they just change colour. Remove from the pan and set aside to cool slightly.

On a large serving platter arrange the rice noodles, cabbage, beansprouts, carrot, cucumber, onion, half the herbs and half the prawns. Drizzle with a little of the dressing then toss to combine.

Place the remaining prawns and herbs onto the salad. Scatter with cashews and drizzle with the remaining dressing before serving.

Credits: Courtney Roulston

Photo Credits: Courtney Roulston