NYONYA PRAWN & RICE NOODLE SALAD
PREPARATION TIME 30 MINUTES COOKING TIME 5 MININUTES
SERVES 4-5

INGREDIENTS
DRESSING :
4 red chilies, sliced
4 bird chilies, sliced
2 large tomatoes, cubed
2 cloves garlic, sliced
¼ cup dried shrimp, soaked till softened
4 tbsp chopped palm sugar
2 tbsp juice from 4 kalamansi/2 limes
3 tbsp fish sauce
2 kaffir lime leaves, shredded

SALAD :
300g prawns, shelled and deveined
150g rice noodles (meehoon)
6 shallots, sliced thinly
½ cup coriander leaves, coarsely chopped
½ cup mint leaves, coarsely chopped
½ cup fried shallots
2 fried tofu cut into small cubes
½ cup toasted ground peanuts, coarsely pounded
1 torch ginger (bunga kantan), thinly sliced
2 kaffir lime leaves, finely shredded

METHOD
1. Place dressing ingredients in an electric blender and blend finely. Set aside.

2. Put 1.2 litres of water to boil. Add prawns and cook for 2 – 3 minutes or until pink and firm. Remove from water and set aside to cool.

3. Place rice noodles in the same water and cook for 1 – 2 minutes or until noodles are tender, being careful not to overcook. Drain immediately in a colander.

4. Place drained noodles in a large mixing bowl, add the prepared dressing and toss to combine. When noodles have cooled to room temperature, add remaining ingredients (shallots, coriander, mint, etc) and toss gently to mix. Serve immediately.