Rice noodles with snake beans, prawns and holy basil

AT A GLANCE

  • Serves 4 people

  •  
  • Rice noodles
  • 1 bunch snake beans, cut into 7cm pieces
  • 400 gm thin rice vermicelli
  • 450 gm pineapple, peeled and thinly sliced
  • 2 small red chillies, seeds removed and thinly sliced lengthways
  • ½ cup (loosely packed) holy basil leaves
  •  
  • Prawn coconut sauce
  • ½ cup small dried prawns, soaked in boiling water for 20 minutes, drained
  • 1 tbsp chilli flakes
  • 1 tsp ground turmeric
  • 2 tsp white sugar
  • 2 tbsp fish sauce
  • 500 ml (2 cups) coconut cream
  • 800 gm medium green prawns, peeled, intestinal tracts removed, tails intact
01   For prawn coconut sauce, process prawns in a food processor until finely chopped. Combine in a saucepan with remaining ingredients (except fresh prawns) and simmer for 15-20 minutes or until slightly thickened. Add prawns and cook for 3-4 minutes or until just cooked.
02   Meanwhile bring a large saucepan of salted water to the boil over high heat, add snake beans and cook for 4-5 minutes, remove with a slotted spoon and refresh under cold running water. Place noodles in a heatproof bowl, pour over boiling water and stand for 5 minutes, then drain in a colander and refresh under cold running water.
03   Divide noodles among plates, arrange pineapple, beans and chillies on top and ladle over sauce, scatter with holy basil and serve.

Recipe:

RODNEY DUNN

Photography:

BEN DEARNSLEY

Styling:

ELODIE RAMBAUD

Drinking Suggestion:

OFF-DRY RIESLING. , suggested by MAX ALLEN

FEATURED IN

Sep 2007

Sep 2007

View Full Site