Thai Tiger Prawn Vermicelli Salad Recipe

Name: Thai Tiger Prawn Vermicelli Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Vermicelli Noodle salad; Juice from 2 fresh limes; 2 tbsp of soy sauce; 2 tbsp fish sauce (nam pla); 1 tbsp sesame oil; 6 tbsp olive oil; 2 sticks of finely chopped lemongrass; 1 tbsp palm sugar or brown sugar; 3 shallots (1 shallot should be finely minced and the other 2 should be finely sliced); 4oz rice vermicelli noodles (3/4 of a packet); 2 fresh cloves minced garlic; 1 handful of French beans; 3 green chilies - finely sliced (deseeding, optional); 1/2 of an unripe mango - cut in half and finely sliced length wise; 1/2 of a finely sliced red bell pepper; 1 medium-sized, finely cut carrot; 4 finely sliced scallions (including the green part); 2 handfuls of cilantro leaves (break apart by hand); 1 handful of mint (break apart by hand); 2 handfuls of fresh Thai basil (break apart by hand); 1 tspn of toasted sesame seeds; 1 handful of lightly toasted and chopped peanuts; Salt to taste; Shrimp marination; 1lb of peeled and de-veined shrimps (keep the tails); 3 tbsp soy sauce; 1 tbsp fish sauce (nam pla); 1 tbsp sesame oil; 1 tbsp brown sugar; 1 tsp spirarcha chili sauce

Servings: persons

Vermicelli Noodle salad
Juice from 2 fresh limes
2 tbsp of soy sauce
2 tbsp fish sauce (nam pla)
1 tbsp sesame oil
6 tbsp olive oil
2 sticks of finely chopped lemongrass
1 tbsp palm sugar or brown sugar
3 shallots (1 shallot should be finely minced and the other 2 should be finely sliced)
4oz rice vermicelli noodles (3/4 of a packet)
2 fresh cloves minced garlic
1 handful of French beans
3 green chilies - finely sliced (deseeding, optional)
1/2 of an unripe mango - cut in half and finely sliced length wise
1/2 of a finely sliced red bell pepper
1 medium-sized, finely cut carrot
4 finely sliced scallions (including the green part)
2 handfuls of cilantro leaves (break apart by hand)
1 handful of mint (break apart by hand)
2 handfuls of fresh Thai basil (break apart by hand)
1 tspn of toasted sesame seeds
1 handful of lightly toasted and chopped peanuts
Salt to taste
Shrimp marination
1lb of peeled and de-veined shrimps (keep the tails)
3 tbsp soy sauce
1 tbsp fish sauce (nam pla)
1 tbsp sesame oil
1 tbsp brown sugar
1 tsp spirarcha chili sauce

1
Mix the lemongrass, olive and sesame oil, garlic, shallot, lime juice, lemon grass, fish sauce and soy sauce together
2
Blanche the beans: set aside a medium sized pot of boiling water, add the French beans for 2 minutes, pull them out and dip them in to iced water (this will bring out a deep green color whilst maintaining crispness). Drain well
3
Using the boiling water, switch off the heat and add your noodles and allow to stand for 10 minutes. Drain well and allow to cool. Roughly cut the noodle strands
4
Combine all salad ingredients (the dressing, beans, noodles, herbs, nuts and seeds and fruit and vegetables)
5
Toss thoroughly
6
Heat a pan or wok
7
Add olive oil and cook the shrimp in small batches on high heat, allow shrimp to blacken on one side and then pull off the heat to avoid over cooking (after approx minutes)
8
Pearls of wisdom: Only cook shrimp when you are ready to eat. Cardinal rule: Don't over cook the shrimp

973

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 30 ingredients. The key ingredients include: Vermicelli Noodle salad, Juice from 2 fresh limes, 2 tbsp of soy sauce, 2 tbsp fish sauce (nam pla), and more.

Yes, Thai Tiger Prawn Vermicelli Salad falls under the Seafood category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Thai Tiger Prawn Vermicelli Salad

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