Thai noodle salad with prawns

Semi-dry Rieslings are great paired with dishes from Southeast Asia. They make a nice bridge to the complex flavours of sweet, sour, spicy and salty. Take the test with this delicious Thai meal salad. - TEXT + IMAGE JOLANDE VOS FROM I LOVE FOOD & WINE.

Thai noodle salad with prawns

Preparation 30 minutes

What you need (2 people)

• 100 g glass noodles
• 6 cherry tomatoes, quartered
• 4 shallots, chopped
• 1 stalk of celery with leaves, finely chopped
• 10 raw shrimps, peeled and cleaned
• 125 g pork or half-and-half minced meat
• 20 roasted cashew nuts, coarsely chopped
• 3 tbsp coarsely chopped coriander

Dressing

• 1 tbsp dried prawns (refrigerated, toko)
• 3 cloves of garlic, crushed
• 2 tbsp chopped coriander stems
• 1-3 red rawit peppers or other red chillies, coarsely chopped
• 1 tbsp finely grated palm sugar
• 3 tbsp Thai fish sauce (nam pla)
• 3½ tbsp lime juice

This is how you make it

Soak the dried prawns in warm water for 10 minutes. Soak the noodles in warm water according to the instructions on the packet. Meanwhile, make the dressing: pound the soaked dried prawns, garlic, coriander stalks, chillies and palm sugar in a mortar for 2 minutes to a smooth paste, or puree the mixture in the bowl of the hand blender. Stir in the fish sauce and lime juice. Set aside.

Drain and drain the noodles. Put the cherry tomatoes, shallot and celery in a salad bowl. Bring 125 millilitres of water to the boil. Add the prawns and cook for about 2 minutes until tender. Scoop them out of the water onto the vegetables with a slotted spoon. Add the minced meat to the water and turn up the heat. Stir the minced meat into the water until loose. Cook for about 3 minutes, until the water has evaporated and the mince is cooked. Spoon the minced meat also on top of the vegetables in the salad bowl, place the glass noodles on top and pour the dressing on top. This will ensure the noodles don't stick together. Add the cashews and coriander and spoon everything well. Serve immediately or refrigerate for about 30 minutes first.

More recipes?

This recipe is from: THE CURRY GUY THAI | DAN TOOMBS | PUBLISHER GOOD COOK | ISBN: 9789461432568 | €20.95

You can read more recipes in WINELIFE Magazine 78. Order individual issues here!

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