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Cold Entrees

Prawn and Mango Relish Noodle Salad

Serves 4 - 6 Print Recipe

Ingredients

Prawn and Mango Relish Noodle Salad
  • 100 gms of Kookaburra Kackle (Mild Chilli Mango Relish)
  • 1/3 teaspoon of Turbo Supercharge (Extremely Hot Habanero Paste)
  • 1 tablespoon of Todd River Dust (Mild Sweet Chilli Sauce)
  • 1 1/2 tablespoon fish sauce
  • 2 tablespoons lime juice
  • 2 teaspoons soft brown sugar
  • 3 teaspoons light soy sauce
  • 150 g mung bean vermicelli
  • 2 teaspoons peanut oil
  • 700 g cooked medium prawns, peeled and de-veined, well chilled
  • 1/2 red onion, thinly sliced
  • 1/2 cup chopped coriander leaves
  • 1/3 cup chopped Vietnamese mint
  • 50 g mizuna
  • 2 tablespoons chopped roasted peanuts

Preparation

  1. To make the dressing, combine the fish sauce, limejuice, brown sugar, mild sweet chilli sauce, soy sauce and the Habanero paste in a small bowl and stir until the sugar has dissolved.
  2. Place the noodles in a large heatproof bowl, cover with boiling water and soak for 3-4 minutes, or until softened. Drain and rinse under cold water. Cut into 10 cm lengths with scissors. Transfer to a large bowl, add the peanut oil and toss together well.
  3. Add the chilli mango relish to the noodles and the prawns, red onion, coriander leaves and mint. Pour the dressing on the salad and toss gently.
  4. To serve, arrange the mizuna on a large serving plate, spoon the salad on top and garnish with the chopped peanuts. Serve chilled.