Lemongrass prawns with Thai noodle salad

This is a very refreshing Asian-style salad, perfect for a hot day. We have a Kaffir lime tree (well worth having, if you cook a lot of Asian food) but if you can’t buy Kaffir lime leaves, then use some grated  lime rind instead. This is also a great do-ahead recipe if you’re entertaining.

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Serves 8

For Prawns and Noodles:

2 stalks lemongrass, white parts only (optional)
Juice of 1 lime
1 Tbsp grated ginger
1 tsp Asian sesame oil
2 Tbsp extra-virgin olive oil
2 garlic cloves, chopped
1 fresh Kaffir lime leaf, finely chopped (optional)
1 tsp salt
½ tsp black pepper
2 lb tiger prawns, peeled and deveined
1 (8-oz) package bean thread (cellophane) noodles

For Dressing:

2 Tbsp rice wine vinegar
Juice of 1 lime
1 tsp Asian sesame oil
2 Tbsp olive oil
1 Tbsp chopped ginger
2 tsp soy sauce
½ tsp red pepper flakes

For Garnish:

2 Tbsp chopped cilantro, plus sprigs
2 Tbsp chopped fresh mint
4 spring onions, chopped

Directions

For prawns and noodles: Peel outer layer of lemongrass. Cut into very fine crosswise slices and transfer to a large bowl.

In same bowl, combine lime juice, ginger, sesame oil, olive oil, garlic, lime leaf, salt, and pepper. Add prawns and toss to coat. Chill for 1 hour.

In a large sauté pan over medium-high, cook prawns for 2 minutes on each side or until done. Transfer to a plate.

Put noodles in a bowl; cover with boiling water. Let stand for 5 minutes. Drain and set aside.

Make dressing: In a large bowl, whisk all ingredients.

Add noodles and toss, then add prawns. Garnish with chopped cilantro, mint, spring onions, and cilantro sprigs.

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