Poached prawns with rice noodles, cucumber and Thai herbs

AT A GLANCE

  • Serves 4 people

  • 500 ml (2 cups) coconut milk
  • 60 ml (ΒΌ cup) lime juice, or to taste
  • 2 tbsp fish sauce, or to taste
  • 1 tbsp soy sauce
  • 1 tbsp finely grated light palm sugar, or to taste
  • 3 kaffir lime leaves, coarsely crushed
  • 1 small red chilli, finely chopped, or to taste
  • 16 medium green prawns, peeled, tails intact
  • 200 gm dried rice noodles
  • 1 cup (loosely packed) each coriander, Thai basil and mint
  • 1 Lebanese cucumber, thinly sliced
01   Combine coconut milk, lime juice, fish sauce, soy sauce, palm sugar, lime leaves and chilli in a saucepan and stir over medium heat until sugar dissolves. Add prawns, bring to the simmer and cook for 2-3 minutes, remove from heat and cool to room temperature. Remove prawns with a slotted spoon and set aside, reserving poaching liquid.
02   Meanwhile, cook noodles in boiling water until just tender (2-3 minutes), drain and refresh under cold running water, then drain again. Combine in a bowl with herbs, cucumber and reserved prawns.
03   Season reserved poaching liquid to taste with extra lime juice, fish sauce and palm sugar (it should taste hot, sour, salty and sweet), drizzle a little over noodle mixture and toss lightly to combine. Serve with extra poaching liquid.
This recipe is from the January 2010 issue of Australian Gourmet Traveller.

Recipe:

EMMA KNOWLES

Photography:

JASON LOUCAS

Styling:

EMMA KNOWLES

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