Lemongrass Prawn Skewers With Green Mango & Rice Noodle Salad

Lemongrass Prawn Skewers With Green Mango & Rice Noodle Salad

Recipe

Terms and Conditions

Catalogue Terms and Conditions

PRICES CORRECT AS AT 20/02/19 AND AVAILABLE TO 02/04/19 OR UNTIL STOCKS LAST. RETAIL LIMITS MAY APPLY. SAVINGS BASED ON LOWEST REGULAR SHELF PRICE NATIONALLY. SOME PRODUCTS MAY NOT BE AVAILABLE IN ALL STORES OR ONLINE. ALL WINE PRODUCTS ARE 750ML AND SPIRIT PRODUCTS ARE 700ML UNLESS OTHERWISE SPECIFIED. LIQUOR AND TOBACCO NOT SOLD TO UNDER-18S. ONLINE AND DIRECT SALES UNDER LICENCE NO. 353368. IF NO DOZEN OR HALF DOZEN PRICE IS SPECIFIED, NO FURTHER DISCOUNT IS AVAILABLE ON THE PRODUCT MULTIPLES SHOWN. ^YOU MUST BE A VINTAGE CELLARS WINE CLUB MEMBER AND PRESENT YOUR MEMBERSHIP CARD AT TIME OF PURCHASE TO QUALIFY FOR POINTS, BONUS $25 VOUCHER OR ANY OTHER ‘MEMBER BONUS’ OFFERS. BONUS $25 VOUCHERS ARE MAILED REGULARLY THROUGHOUT THE YEAR SUMMARISING YOUR POINTS FOR THE TRANSACTION PERIOD. FOR FULL WINE CLUB TERMS AND CONDITIONS VISIT VINTAGECELLARS.COM.AU OR CALL 1300 366 084. BONUS ONLY AVAILABLE ON PICTURED PRODUCTS. BONUS VALUE BASED ON LOWEST SINGLE BOTTLE PRICE. BONUS STOCK IS LIMITED AND AVAILABLE WHILE STOCKS LAST. LIMITS MAY APPLY. PRICES MAY VARY BETWEEN STORES AND SOME PRODUCTS AND OFFERS MAY NOT BE AVAILABLE IN ALL STORES

Starts 20 Feb - Ends 02 Apr
Category: Groceries , Fruit , Seafood , Mangoes , Prawns
Serves: 4 Preparation time: 25 minutes Cooking time: 15 minutes (plus marinating)
80ml ( cup) vegetable oil; 1 tbsp fish sauce; 1 tbsp finely grated ginger; 2 lemongrass stalks, white part only, thinly sliced; 2 garlic cloves; 1 bird’s-eye chilli, roughly chopped; juice of 1 lime; 24 medium green prawns, peeled and deveined; lime wedges and thinly sliced bird’s-eye chillies, to serve Green mango & rice noodle salad 250g rice stick noodles; 2 green mangoes, cut into julienne; 1 1/2 cups mixed Asian herbs, such as coriander sprigs, mint, Vietnamese mint and Thai (holy) basil; 3 spring onions, thinly sliced diagonally Lime-chilli dressing 1 garlic clove, roughly chopped; 1 bird’s-eye chilli, roughly chopped, or to taste; 2 tbsp caster sugar or finely grated light palm sugar; 2 tbsp fish sauce; 1/4 cup (60ml) lime juice
1 Process oil, fish sauce, ginger, lemongrass, garlic, chilli and lime juice in a food processor until smooth. Transfer to a large bowl or snaplock bag, add prawns and mix well to coat. Refrigerate for 1–2 hours to marinate. Thread prawns onto skewers, cover and refrigerate until required.
2 To make green mango & rice noodle salad, place noodles in a large bowl, pour over boiling water to cover, stir and stand for 4-5 minutes until tender. Drain, rinse under cold running water and drain again. Transfer to a large bowl, add remaining ingredients and toss to combine. Cover and refrigerate until required.
3 To make lime-chilli dressing, using a mortar and pestle, pound garlic, chilli and sugar to a paste. Stir in 2 tbsp hot water to dissolve sugar, then stir in remaining ingredients. Check flavour and adjust to your taste – dressing should taste hot, sour, salty and sweet. Set dressing aside.
4 Preheat a barbeque grill or chargrill pan to medium-high. Chargrill skewers for 1-2 minutes each side or until prawns change colour and are just cooked through.
5 Divide green mango & noodle salad among bowls, top with prawn skewers and drizzle with lime-chilli dressing. Serve with lime wedges and sliced chilli.
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