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Vietnamese prawns with coriander and rice noodles

Rachel Allen from Rachel's Favourite Food...
Rachel Allen's Vietnamese dish shows off the contrasting flavours of a sweet dressing with salty fish sauce and fiery chillies

Vietnamese prawns with coriander and rice noodles

Method

Mix all the ingredients for the dressing, adding more sugar or soy sauce if you feel it needs it.

Toss together the prawns, ginger and fish sauce in a big mixing bowl and arrange the noodles on serving plates or one large plate.

Heat a wok, add 1 tbsp of the oil and fry the prawns until they are just cooked, about 2-3 minutes. Toss in the mangetout and spring onions, and cook for another minute.

Spoon the prawn mixture over the noodles and sprinkle over the toasted peanuts, coriander and dressing. Serve either hot or cold.

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Serves: 6

Prep: 10 min
Cook: 5 min

Ingredients
700g shelled tiger prawns, deveined
2 tsp finely grated ginger
2 tsp Fish Sauce
115g Rice noodles, softened in boiling water for 5 minutes and drained
2 tbsp sunflower oil
115g sugar snap peas, halved
115g Spring onions, sliced
75g chopped roasted peanuts, skins removed
2 tbsp chopped coriander

For the dressing

50g white sugar, or to taste
100ml Fish Sauce
100ml Japanese rice wine vinegar
2 small red chillies, seeds removed and chopped
4 garlic cloves, crushed