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Donal Skehan
Vietnamese Prawn & Mango Rice Noodle Bowl | DonalSkehan.com
  • summer

Vietnamese Prawn & Mango Rice Noodle Bowl

May 11

This dinner is quick to pull together, loads of texture, and ideal for nights when you cannot face the dinner time slog.

  • serves Serves 2
  • time 20 minutes, plus marinating time

Method

  1. 1. Blitz the lemongrass, chilli, garlic, coriander stalks, kaffir lime leaves (if using) soy sauce, fish sauce and two tablespoons vegetable oil in a food processor until smooth. Place into a bowl with the prawns and stir to coat. Cover and place in the fridge to marinate for 30 minutes.
  2. 2. Cook the rice noodles according to the packet instructions and divide between 4 bowls. Assemble the rest of the vegetables into the bowl but reserve the herbs and peanuts for garnish.
  3. 3. When ready to cook, heat a pan over a medium high heat and add the vegetable oil. Season the prawns with a little salt then cook in the hot pan for 2 - 3 minutes each side, until cooked through and nicely charred. Remove to a bowl.
  4. 4. Stir the sliced mango through the prawns in the bowl and then divide between the assembled bowls.
  5. 5. Garnish with lots of fresh herbs and the crushed peanuts. Serve the Thai chilli paste on the side.

Ingredients

2 lemongrass stalks, finely chopped
1 red chilli, deseeded and finely chopped
2 garlic cloves, peeled and finely chopped
Large handful coriander, stalks and leaves separated, leaves roughly chopped
4 fresh kaffir lime leaves, optional
1 tbsp light soy sauce
1 tbsp Thai fish sauce
3 tbsp vegetable oil
10.5 oz raw prawns, tail on if possible
1 mango, sliced
Sea salt
To assemble:
7 oz rice noodles
3 mini cucumbers, finely sliced
2 medium carrots, peeled and julienned
2 spring onions, finely sliced
1 little gem lettuce, leaves separated
Large handful Thai basil
Large handful mint
3.5 oz salted peanuts, bashed in a pestle and mortar
Thai chilli paste

2 lemongrass stalks, finely chopped
1 red chilli, deseeded and finely chopped
2 garlic cloves, peeled and finely chopped
Large handful of coriander, stalks and leaves separated, leaves roughly chopped
4 fresh kaffir lime leaves, optional
1 tbsp light soy sauce
1 tbsp Thai fish sauce
3 tbsp vegetable oil
300g raw prawns, tail on if possible
1 mango, sliced
Sea salt
To assemble:
200g rice noodles
3 mini cucumbers, finely sliced
2 medium carrots, peeled and julienned
2 spring onions, finely sliced
1 little gem lettuce, leaves separated
Large handful Thai basil
Large handful of mint
100g salted peanuts, bashed in a pestle and mortar
Thai chilli paste