Ingredients

• 3 uncooked tiger prawns (shells on)
• 1 fresh lemongrass stalk
• outer layers removed
• 1 tbsp olive oil
• salt and freshly ground black pepper
• ½ lemon
• cut into wedges to garnish
• 1 tsp sesame oil
• 1 tsp white wine vinegar
• pinch dried chilli flakes
• 1 tsp soy sauce
• 1 tbsp chopped fresh coriander
• 1 tbsp chopped fresh basil
• 1 tbsp chopped fresh mint
• 3 tiger prawns
• peeled
• cooked and chopped
• ¼ cucumber
• finely cut into strips
• ½ carrot
• peeled and cut into strips
• 100g/3½oz rice noodles
• cooked according to packet instructions
• 2 salad onions
• cut into strips
• salt and freshly ground black pepper

Directions

• For the prawn kebabs
• heat a griddle pan until smoking.
• Skewer the tiger prawns onto the lemongrass stalk
• drizzle with the olive oil and season well with salt and freshly ground black pepper. Place onto the griddle pan and chargrill for two minutes on each side
• or until completely cooked through.
• To make the noodle salad
• place the oil
• vinegar
• chilli and soy sauce into a large bowl and mix together well.
• Add the herbs
• cooked prawns
• cucumber
• carrot
• noodles and salad onions. Toss together and season
• to taste
• with salt and freshly ground black pepper.
• To serve
• place the noodle salad onto a large plate and garnish with the prawn kebab.