Vietnamese Prawn Rice Noodle Bowl , one of Stephen Drus's Prawns Variations

Ingredients

Serves: 2 

• 3 cloves garlic
• 6 tablespoons fresh chopped mint
• 4 tablespoons chopped fresh coriander
• 3 tablespoons fish sauce
• 2 tablespoons honey
• 1 lime, juiced

• 2 tablespoons fresh root ginger, minced
• 1/4 teaspoon ground white pepper
• 100g (4 oz) shredded cabbage
• 200g (7 oz) dried rice noodles
• 8 large fresh prawns, peeled and deveined
• 3 tablespoons olive oil

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Method

Prep:25min  ›  Cook:10min  ›  Ready in:35min 

1. Preheat barbecue for high heat. Combine garlic, 4 tablespoons mint, coriander, fish sauce, honey, lime juice, ginger and white pepper in food processor or blender. Process until smooth.
2. Bring a large pot of water to the boil. Cook noodles and cabbage for two minutes, or until done.
3. Meanwhile, coat prawns with olive oil, and barbecue over high heat until golden, turning once.
4. Mince the remaining mint. Serve noodles and cabbage in a bowl, top with sauce and prawns, and garnish with mint.