Miguel's Coconut Prawns with Vermicelli Salad July 22 2017

Beach Harvest with Chris & Miguel from The Living Room

Hello!

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.

Thanks Miguel!

Ingredients

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

Beach Harvest Coconut Sprinkles (we suggest Plain, Sweet Chilli, or Himalayan Salt flavours)

Marinade:

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

Method

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