Name: Thai-style seafood and rice vermicelli salad
Cook time: 20 min
Total time: 20 min
Yield: 4
Ingredients: 16 (720g) uncooked medium king prawns; 125 gram rice vermicelli noodles; 1 litre (4 cups) water; 3 centimetre (15g) fresh ginger, sliced thinly; 10 centimetre (20g) stick fresh lemon grass, coarsely chopped; 2 clove garlic, sliced thinly; 400 gram salmon fillets, chopped coarsely; 150 gram snow peas, trimmed, sliced thinly; 250 gram radishes, trimmed, sliced thinly; 1/2 cup coarsely chopped fresh coriander leaves; 3 green onions, sliced thickly; 2 tablespoon fish sauce; 2 tablespoon sweet chilli sauce; 1/3 cup (80ml) lime juice; 1 fresh long red chilli, chopped finely; 1 tablespoon coarsely grated palm sugar

Ingredients

16 (720g) uncooked medium king prawns

125 gram rice vermicelli noodles

1 litre (4 cups) water

3 centimetre (15g) fresh ginger, sliced thinly

10 centimetre (20g) stick fresh lemon grass, coarsely chopped

2 clove garlic, sliced thinly

400 gram salmon fillets, chopped coarsely

150 gram snow peas, trimmed, sliced thinly

250 gram radishes, trimmed, sliced thinly

1/2 cup coarsely chopped fresh coriander leaves

3 green onions, sliced thickly

2 tablespoon fish sauce

2 tablespoon sweet chilli sauce

1/3 cup (80ml) lime juice

1 fresh long red chilli, chopped finely

1 tablespoon coarsely grated palm sugar

Method

1.Shell and devein prawns. Place noodles in large heatproof bowl, cover with boiling water. Stand until just tender, drain.

2.Combine ingredients for dressing in screw-top jar, shake well.

3.Place the water, ginger, lemon grass and garlic in medium frying pan, bring to a boil. Reduce heat, add prawns and salmon, simmer until prawns change colour and salmon is just cooked through. Drain well. Flake fish with fork.

4.Place noodles, dressing, prawns and salmon in medium bowl with remaining ingredients, toss gently to combine.

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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