Oliver’s Taranga cooking series – Episode 6
This months recipe for our Oliver’s Taranga cooking series is a Vietnamese Prawn Salad accompanied by the 2021 Vermentino.
Spring has sprung and our minds are starting to think of alfresco dining and sunny afternoons. Try this simple Vietnamese inspired salad which is full of flavour and a perfect match with our 2021 Vermentino.
Vietnamese Prawn Noodle Salad
INGREDIENTS
300g Prawns, peeled
200g Rice Noodles
1 Cucumber, chopped
2 Carrots, chopped
¼ cup Coriander, chopped
3 Spring onions, chopped
¼ cup Mint, chopped
2 cups Bean sprouts
1 Chilli, finely chopped
Dressing
1 inch Fresh ginger, grated
1 large Garlic glove, grated
1/3 cup Lime juice
1 tbs Fish sauce
½ cup Rice vinegar
2 tbs Palm sugar (can use brown sugar)
Serves 4
METHOD
- Boil rice noodles, drain well, set aside
- Lightly fry prawns with some butter, season with salt & pepper
- Combine ginger, garlic, lime juice, fish sauce, rice vinegar & palm sugar, stir well
- Assemble all ingredients, toss well to combine
I would like to stock up on 2021 Vermentino >
Remember to take a pic and share on socials using hashtag #oliverstarangacookingseries
