Name: Cold prawn salad
Cook time: 15 min
Total time: 15 min
Yield: 4
Ingredients: 1 kilogram large cooked king prawns; 200 gram bean thread noodles; 1 clove garlic, crushed; 2 tablespoon fish sauce; 1 tablespoon lime juice; 2 teaspoon peanut oil; 1/4 cup (35g) roasted unsalted peanuts, coarsely chopped; 2 green onions, sliced thinly; 1/4 cup fresh coriander, coarsely chopped; 2 fresh red thai chillies, seeded, sliced thinly

Ingredients

1 kilogram large cooked king prawns

200 gram bean thread noodles

1 clove garlic, crushed

2 tablespoon fish sauce

1 tablespoon lime juice

2 teaspoon peanut oil

1/4 cup (35g) roasted unsalted peanuts, coarsely chopped

2 green onions, sliced thinly

1/4 cup fresh coriander, coarsely chopped

2 fresh red thai chillies, seeded, sliced thinly

Method

1.Shell and devein prawns, leaving tails intact.

2.Place noodles in large heatproof bowl, cover with boiling water. Stand until just tender; drain. Using kitchen scissors, cut noodles into random lengths.

3.Whisk garlic, sauce, juice and oil in large bowl to combine.

4.Add noodles to bowl with nuts, onion, coriander, chilli and prawns, 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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