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Vietnamese Prawns With Coriander And Rice Noodles

Recipe by Rachel Allen from Rachel's Favourite Food

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I absolutely adore these sweet, sour, flavours in the dressing. The sugar and the saltiness of the fish sauce are perfectly offset by the heat of the chilli.

Serves 4 to 6

Ingredients

700 g tiger prawns peeled
2 tablespoons finely grated ginger
2 teaspoons fish sauce
115 g thin rice noodles . softens in boiling water - 5 mins
2 tablespoons sunflower oil
115 g mangetout . cut in half
115 g spring onions sliced
75 g toasted peanuts toasted under the grill
2 tablespoons coriander chopped

Vietnamese Dressing

50 g sugar
100 ml fish sauce
100 ml japanese rice vinegar
2 small chilli's seeded and sliced finely
4 garlic cloves crushed

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Method

Ingredients

In a bowl, toss together the prawns with the ginger and fish sauce.
Arrange the noodles on serving plates, or one large plate.
Heat a wok, add 1 tbsp of the oil and cook the prawns until they are just cooked, about 2-3 minutes
Add the mangetout and spring onions and cook for 1 more minute.
Transfer to the plate on top of the noodles.
Sprinkle over the toasted peanuts, coriander and dressing.
Serve either hot or cold.

Vietnamese Dressing

Mix all the ingredients for the dressing and add more sugar or soy sauce if it needs it.

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What do you think?

IB March 2010

Is it Fish sauce in the dressing recepie or soy sauce as under the method for the dresssing you mention add more sugar and soy sauce as needed (but the ingredients never mentioned soy sauce - only 100ml fish sauce =) I think may be important to which is right. Can any one clear this up for me??

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