Monday, June 04, 2007

Dinner Monday 4 June - Red Thai Style Prawns and Vegetable with Rice Noodle Salad

Red Thai Style Prawns and Vegetable with Rice Noodle Salad
1 teaspoon macadamia nut oil
170g raw prawns
1 rounded tablespoon Thai Red Curry Paste

1 clove garlic, crushed
2-3 green chillis, to taste
50g Thai oyster sauce
1 tablespoon Thai fish sauce
1 teaspoon sugar

1 sweet red pointed pepper, cut in ribbons (about 70g)
60g mange tout, cut in ribbons & blanched
65g baby corn, cut in slivers & blanched
1 carrot (about 75g) cut in ribbons
4 spring onions, sliced (about 40g)
50g rice noodles, soaked in water until soft
handful fresh coriander leaves

Combine the oil and curry paste and add the prawns. Massage the seasoning into the prawns and leave them to marinate for an hour or so. While the prawns are marinating, soak some bamboo skewers in water (so they will not burn). Thread the prawns on skewers and pop under the grill while you assemble the salad.

Make a dressing of the oyster sauce, fish sauce, garlic, chilli & sugar. Toss together the blanched & raw veggies and the noodles and coat with the dressing. Finally, add the coriander.

Arrange salad on a serving plate and top with the grilled prawn skewers.

Nutrition Data
Calories (kcal) 563.9
Carbohydrate (g) 83.0
Protein (g) 40.4
Fat (g) 8.6
Fibre (g) 11.1

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