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Receta Chilled Prawn Salad With Thai Red Curry Sauce And Crispy Rice Noodles
by Global Cookbook

Chilled Prawn Salad With Thai Red Curry Sauce And Crispy Rice Noodles
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Ingredientes

  • 1 lb large prawns, peeled, tail removed
  • 2 Tbsp. white sesame seeds
  • 1/2 c. finely chopped roasted red bell pepper
  • 2 sm tomatoes, seeded and diced
  • 2 x cloves garlic, crushed
  • 2 Tbsp. finely chopped, peeled ginger
  • 2 Tbsp. finely chopped lemon grass Zest from 1 lime
  • 2 Tbsp. fish sauce
  • 3 Tbsp. brown sugar
  • 1 Tbsp. grnd coriander
  • 1 c. rice noodles or possibly mung bean threads
  • 1 c. vegetable oil
  • 2 Tbsp. minced fresh cilantro Preheat oven to 425 degrees.

Direcciones

  1. Clean and devein prawns and split down the center. Bring 4 qts of water to a rapid boil. Stir prawns into boiling water and cook 2 min, or possibly till white in center. Transfer to a colander and rinse with cool water to stop cooking process. Chill.
  2. Place sesame seeds on a baking sheet and toast till golden, about 5 min.
  3. Combine all sauce ingredients in a small saucepan. Bring to a boil and cook till thickened. Set aside and chill.
  4. For rice noodles, in a large saute/fry pan using high heat, heat oil till almost smoking. Place noodles in a paper bag and break them up slightly, then add in noodles to warm oil. They will expand immediately. Turn noodles over and cook other side. Remove immediately and drain on a paper towel.
  5. To serve, place prawns in a bowl and toss with the sauce. Spoon sauced prawns over noodles. Garnish with cilantro.