Prawn, Fennel And Tofu Salad Recipe

INGREDIENTS:

• 20 medium prawns, shells removed (I used frozen ones)
• 150g fresh firm tofu (bean curd), cubed
• 1 small fennel, sliced finely
• 1 red chilli, seeds removed and sliced finely
• 8 cherry tomatoes, halved
• 1 tbsp crispy fried shallots (available from asian stores)
• handful of fresh herbs (I used basil and parsley), leaves picked
• 100g glass noodles (bean thread vermicelli)

Dressing:

• 1 tbsp lime juice
• 2 tbsp fish sauce
• 1 tbsp brown sugar
• 1 tbsp sesame oil
• 1 tbsp rice vinegar
• 2cm piece of fresh ginger, finely grated

INSTRUCTIONS:

1. Prepare dressing by whisking lime juice, fish sauce, sugar, sesame oil, vinegar and ginger until all the sugar has dissolved.
2. Cook prawns – you can boil them in a pot or cook them in a bowl of water in the microwave for 5 minutes (or until cooked through), drain and set aside to cool.
3. Place glass noodles in a heatproof bowl and cover with boiling water. Leave aside for 10 minutes, then drain and cool by running through some cold water.
4. Assemble salad with all of the ingredients including cooked prawns and noodles except the fried shallots.
5. Toss salad with dressing, then top with fried shallots. Serve cool. Yum.

Source: Drool Factor

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