PRAWN AND AVOCADO THAI SALAD

INGREDIENTS

  • 150g glass noodles
  • 800g cooked Tiger prawns, peeled and halved
  • 2 avocadoes, diced
  • 2 Lebanese cucumbers, seeded and cut into julienne
  • 4 eschalots, finely sliced
  • 1 cup bean sprouts, trimmed
  • 1 cup Chinese cabbage, finely shredded
  • ½ cup cashews
  • 1 cup mixed Asian herbs
  • 2 Tbsp fish sauce
  • 2 Tbsp palm sugar
  • 1 Tbsp rice vinegar
  • 3 Tbsp lime juice
  • 2 cloves garlic, minced
  • 2 birdseye chillies, finely chopped
  • 1 stick lemongrass, very finely chopped

PRAWN AND AVOCADO THAI SALAD

  • Preparation time: 10 minutes
  • Cooking time: 2 minutes
  • Serves: 4

2-STEP RECIPE

Step 1

Place the noodles in a bowl and cover with boiling water for 2 minutes. Drain well, then mix gently with the prawns, avocado, cucumbers, eschalots, sprouts, cabbage, cashews and herbs.

Step 2

Mix the fish sauce, palm sugar, vinegar, lime juice, garlic, chillies and lemongrass. Sprinkle over the salad and serve.