wagamama

prawn, asparagus and noodle salad

Genuine recipe

Ingredients; 

1 teaspoon soft light brown sugar

2 teaspoons fish sauce (nam pla)

juice of 1 lime

1 tablespoon vegetable oil

12 cooked, peeled prawns

100g cellophane noodles

6 asparagus spears, cut into 4cm lengths

¼ cucumber, deseeded and julienned

6 radishes, finely sliced

1 red chilli (or to taste), deseeded and finely chopped

1 garlic clove, peeled and finely chopped

2 spring onions, finely sliced

small bunch of coriander, leaves picked, stems finely chopped

2 teaspoons sesame seeds, briefly toasted in a hot, dry frying pan

Cooking Methods

Cook the noodles according to the instructions on the packet, drain and refresh under cold water.

Cook the asparagus in boiling salted water for 3-5 minutes (depending on thickness) until just tender, drain and refresh under cold water. 

Combine the asparagus with the cucumber, radishes and noodles. 

Add the chilli, garlic, spring onions and coriander stems.

Add the prawn mixture to the noodles and toss everything so it is well coated. 

serve with a generous sprinkling of the reserved coriander leaves and sesame seeds.

If you buy prawns for a salad like this, it is best to cook the prawns gently, starting them in cold salted water, bringing them to the boil and simmering for a couple of minutes, before draining and peeling. this way the flesh stays moist and succulent

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