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Vietnamese prawn noodle bowls

Yields1 Serving

There's nothing better than ultra-fresh Australian prawns brought to life by the aromatics and spices of the East.

Vietnamese grilled prawn noodle bowls

 18 green Australian prawns, peeled and deveined with heads and tails intact
 2 tbsp store bought chilli jam
 1 tbsp vegetable oil
 200 g vermicelli noodles cooked as per packet instructions
 ¼ cup crushed, salted cashews
 Fresh mint and baby shiso leaves (optional) to serve
 Lime wedges to serve
Green Chilli Dressing
 3 long green chillies, deseeded and roughly chopped
 ½ cup coriander leaves
 2 cloves garlic, peeled and roughly chopped
 2 tbsp fish sauce
 Juice of 3 limes
 1 tbsp vegetable oil
To make the green chilli dressing:
1

Place the green chilli, coriander, garlic, fish sauce, palm sugar, lime juice and oil in a small food processor and process until finely chopped. Refrigerate until ready to serve.

To make the Vietnamese prawns noodle bowls:
2

Preheat char grill or barbecue over high heat.

3

Place the prawns, chilli jam and oil in a bowl and toss to coat. Thread the prawns onto wooden skewers that have been soaked in water for 10 minutes.

4

Grill for 2-3 minutes each side or until charred and cooked through.

5

Place the noodles in a bowl with half the dressing and toss to coat.

6

To serve place the dressed noodles into bowls and top cashews and fresh herbs. Serve with grilled prawns, fresh lime and extra dressing.