A delicious lunch or supper from Nigel Slater.
Ingredients
- For the marinade:
- 2 tbsp fish sauce
- 2 tbsp mirin
- 1 tbsp rice vinegar
- 100 ml lime juice about 2 limes
- 1 medium red chilli
- 16 raw prawns 16
- For the noodles
- 100 g cucumber 100g
- 12 mint leaves
- a handful coriander
- 100 g angel hair noodles
- 2 tbsp groundnut oil
- 100 g angel hair noodles
- 2 tbsp groundnut oil
Servings:
Instructions
- Combine the fish sauce, mirin, rice vinegar and lime juice in a medium-sized mixing bowl. Finely chop the chilli and add to the bowl. Put the prawns into the marinade and leave for an hour or so.
- Peel the cucumber, slice in half lengthways and remove the core with a teaspoon. Cut the cucumber into short lengths and then into large matchstick-sized pieces, then put them in a bowl with the mint leaves and coriander.
- Put the noodles in a heatproof bowl, pour a kettle of boiling water over them and set aside while you cook the prawns.
- Warm the groundnut oil in a shallow pan. When it starts to sizzle, add the prawns and let them cook for 2 minutes. Remove the prawns, then pour in the marinade and leave it to bubble for a couple of minutes until it has reduced by about half.
- Drain the noodles and add to the cucumber and herbs. Add the prawns, then the marinade and toss everything together.
Share this Recipe
Powered byWP Ultimate Recipe