Miguel's Coconut Prawns with Vermicelli Salad July 22 2017
I don't usually post meat dish recipes (I consider myself plant-based), but we had a unique & unforgettable experience filming a segment with Chris & Miguel from tv's The Living Room.
The show aired last night!... we were hoping for a plug for our chips from the guys (didn't happen, probably advertising conflicts of interest!), but Miguel DID use our Coconut Chips & Coconut Sprinkles in two of his recipes (the Coconut Chia Pudding is VEGAN and I'll post that one soon, too!).
For my Vegan friends - I would use this same recipe and substitute the prawns for either raw coconut OR cauliflower.
20 medium sized raw prawns, peeled, tails kept on (Vegan substitution: raw coconut or cauliflower)
125g vermicelli noodles, cooked
½ punnet cherry tomatoes, quartered
250g snowpeas, thinly sliced on an angle
2 tsp sesame oil
1 tsp rice wine vinegar
½ cup rice wine vinegar sweet chilli sauce, to brush prawns
3 large cloves of garlic, finely minced
2 stalks lemongrass, white bulb finely chopped
2 long red chillies, deseeded, finely chopped
8 kaffir lime leaves, central stem removed and leaf thinly shredded
Juice of 2 limes
Pearls of 2 finger limes
2 tsp freshly grated ginger
1 tsp coconut sugar (brown sugar can be used as a substitute)
½ bunch coriander, finely chopped root and stems, leaves reserved for salad
3 tsp coconut oil
1 Make marinade by combining all marinade ingredients in a frying pan. Add prawns.
2 Cook over a low heat until the prawns turn pink, and the tails turn orange – cooking slowly will allow more flavour to infuse into the prawns.
3 Remove the prawns from the pan and set aside.
4 Add noodles, snowpeas, sesame oil and rice wine vinegar to the pan and stir to dress with the marinade.
5 Brush prawns with sweet chilli sauce and roll in the shredded coconut. Place the noodles salad in bowls and top with the coconut crusted prawns and reserved coriander leaves