King Prawn, Orange & Noodle Salad

Serves 4

Preparation: 15 minutes 

Cooking Time: 8 - 10 minutes

I found this recipe in the Saturday Magazine of the Daily Mail some years ago but have no idea who the source is although I did do some research to try and find out.



We have a lot of home grown vegetables to enjoy from our garden during the Summer and so it seemed ideal to add french black beans to this dish and as we love veg, this was a perfect addition to the mix and complimented the other raw ingredients

and ready to eat in less than half an hour!


We loved the simplicity of this dish with the zingy flavours, healthy ingredients and ideal for a hot Summer’s Day, although you could eat this dish any time of the year.     I used whatever ingredients I had to hand, which is what you see below and of course, you could use whatever you like, but less is sometimes more!!







Ingredients

1 x 300g pac of fresh rice noodles (or four nests of dried fine rice noodles, cooked according to manufacturers instruction)

500g (1 lb 2oz) king prawns, cooked and peeled, (I used two packs of de-frosted frozen prawns)

2 oranges, peeled and segmented (if you cut into discs instead, chop these in half)

Small handful of fresh mint, finely chopped

1 pack of fresh coriander, finely chopped

2 banana shallots, peeled and finely sliced (or a bunch of spring onions, finely chopped

2 x yellow peppers (or red are fine, but green ones can be more bitter to taste)



One pack or generous bundle of fresh green beans (if picked from the garden)





For the Dressing

Juice of two limes

6 tablespoons sweet chilli sauce

1 tablespoon freshly grated ginger, or one level teaspoon of ground dried ginger

2 garlic cloves, peeled and minced

1 tablespoon fish sauce


To Serve

2 little gem lettuces, leaves washed and separated


AND THIS IS WHAT YOU DO…..


1. Cook the rice noodles, drain and set aside
.
   
   
2. Take a large serving bowl, put the prawns in first and then add the oranges, chopped herbs, beans, onions and peppers.
 
   In a smaller bowl, mix the lime juice, sweet chilli sauce, fish sauce, garlic. 
   
   
3. Add the drained noodles to the vegetables and then put the dressing over and mix well.  Leave to marinate for about ten minutes.
 
   
   
4. To serve, arrange the gem lettuce leaves on plates prettily in a circle, half a lettuce per person.
 
   
   
5. Then heap a servings of the noodle mixture into the centre of the salad leaves.
 
   
   
6. Enjoy the zingy, freshness of this dish.