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

Name: Chilled Prawn Salad With Thai Red Curry Sauce And Crispy Rice Noodles
Ingredients: 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.

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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

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.
Place sesame seeds on a baking sheet and toast till golden, about 5 min.
Combine all sauce ingredients in a small saucepan. Bring to a boil and cook till thickened. Set aside and chill.
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.
To serve, place prawns in a bowl and toss with the sauce. Spoon sauced prawns over noodles. Garnish with cilantro.