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Spiced thai prawn salad

11 September 2006

Ingredients

(serves four)

160g peeled king prawn tails
120g rice vermicelli
100g julienne cucumber
100g julienne mange-tout

For the dressing ¼tbs red wine vinegar
2tbs soy sauce
2tbs sesame oil
1½tbs sugar
1 red chilli diced
2 spring onions
1 clove garlic
2tbs grated ginger
1 lime zest and juice
2tbs chopped coriander
Sesame seeds
Szechwan pepper

Method

Pour boiling water over rice vermicelli. Allow to stand for 4-5 minutes then refresh. Blanch the mange-tout till crisp and fresh.

Mix the dressing ingredients together. Then mix the garnish vermicelli and dressing together.

Garnish dish with fresh sprigs of coriander.

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Jacobs Media Group is honoured to be the recipient of the 2020 Queen's Award for Enterprise.

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