{Recipe} Garlic Prawn and Noodle Salad

While cleaning out my parents’ house ahead of their recent move back to the northside of Brisbane, I stumbled across a stash of recipe books.

There were books for every occasion; barbecues, baking, biscuits and bread.

There was even one on potatoes. who knew the humble spud had its own recipe book?

There were books based on four ingredients, others showing a step-by-step guide on how to do the simplest of tasks and there were ones that boasted my favourite cooking words ‘quick’ and ‘easy’.

Naturally, reading about the ease of producing an edible meal in under 20 minutes tickled my fancy so I ‘packed’ the books into my car.

As part of my 2014 plan to transform my life by actually cooking proper, healthy meals instead of trying to pass cereal off as a dinner food, I recently pulled out the books to test out just how quick and easy their recipes were and I was pleasantly surprised.

Here’s one of my new favourites:

prawn salad 1


750 gram uncooked medium king prawns
2 cloves garlic, crushed
150 gram rice vermicelli noodles
1 medium lemon
155 gram snow peas, sliced length ways
1/3 cup finely chopped fresh mint

1. Place vermicelli in medium heatproof bowl, cover will boiling water and stand until vermicelli is tender. Drain.
2. Shell and de-vein prawns, leaving tails intact. Combine prawns and garlic in a medium bowl. Cook prawns in heated oiled pan or on barbecue or grill until changed in colour.
3. Finely grate 2 teaspoons of lemon rind. Squeeze 2 tablespoons of juice from lemon.
4. Combine prawns, noodles, rind, juice, peas and mint in a large bowl. Season to taste.

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