In an effort to lose weight, we try to eat soup & salads for dinner every day. Try being the operational word. I wanted to mix it up a bit, so one night I did a Thai Prawn Salad. Okay, so it still has carbs in the shape of vermicelli noodles, but it’s still healthier than one of our fried, rice/potato-laden meals.
The recipe is from this booklet by Yummy Magazine called Meals in Minutes (10-, 25-, and 30-Minute Everyday Dishes) and is indeed very easy to make. Picked it up in National Bookstore last December when I was in Manila. Below is my version of the recipe. We love anything sesame so this is going to be a repeat dish.
Prep Time: 10 minutes
Cooking Time: 15 minutes
- 200 g Chinese vermicelli (sotanghon)
- 1 tablespoon olive oil
- 3-4 cloves garlic, chopped
- 1/2 inch piece of ginger, chopped finely
- 1 small dried red chili, deseeded
- 450 g prawns, peeled, with tails intact (okay mine were shrimps, not prawns)
- 2 cups snow peas
- 8 pieces baby corn, halved lengthwise
- 1 tablespoon toasted sesame seeds
- Salt to taste
- 2 teaspoon soy sauce
- 2 tablespoons oil
- 6 teaspoon sesame oil
- 1 tablespoons red wine vinegar
- Salt to taste
- Place noodles in large bowl then cover with boiling water. Soak for 5 mins.
- Drain noodles & place in cold water to stop the cooking process. Drain well & set aside.
- Combine all ingredients for the dressing in a bottle, cover tight & shake.
- Heat oil in a wok, then saute half the garlic & all the chili. Add prawns & a small pinch of salt. Cook until they change color, about 3 mins.
- Stir in snow peas, baby corn, sesame seeds, remaining garlic & another tiny pinch of salt. Toss lightly to mix.
- Serve noodles hot (with the noodles blanched until ready to serve) or cold by chilling the noodles before topping with prawns & dressing.
- Arrange the drained noodles on a serving platter. Top with cooked prawns and drizzle with dressing.