Copyright John Paul Urizar
This recipe is a variation of one I use to make fresh spring rolls, but they are, to use a Scottish expression, a scutter which means they take too long to make when you're racing outside to enjoy the last few weeks of summer evenings. When choosing noodles, make sure you buy the bean thread noodles. Made from mung beans, they have a GI half that of dried rice noodles and will therefore maintain blood sugar levels in the body better and sustain you much longer.
In a bowl, combine the prawns, 1 teaspoon sesame oil, lime leaves and chillies. Put aside.
Steam green beans for 3 minutes, remaining vegetables for 2 minutes. Plunge into cold water. Drain when cool.
Soak noodles in boiling water until soft and transparent - approximately 2-3 minutes. Drain well.
Pour a little sesame oil into a hot wok and stir fry prawns in batches until opaque (approximately 2-3 minutes). Put aside and allow to cool.
Place all sauce ingredients into a bowl and mix.
Toss all ingredients together well and serve cold.
Tip: Bean thread noodles are long and difficult to combine with other ingredients. To make them more manageable, cut them down in size using scissors ( to approx 10cm pieces) and use your hands to incorporate the other ingredients through them.
Makes 6 servings
|Entree, Lunch, Salad
|Nutritional Information - Per Serve
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