Thai Prawn salad with pickled cucumber and soba noodles

BY HOLLY RICHARDSON

Serves 4

Salad

• 600gm Prawn cutlets (2 packs from Wildcatch!)
• 1 x 270gm packet of Soba Noodles
• 1/2 bunch Mint leaves - picked
• 1/2 bunch Coriander leaves - picked
• 1/2 bunch Thai basil leaves - picked
• 4 x Spring Onions - trimmed and thinly sliced
• 1/4 cup roasted Peanuts - roughly chopped
• White Sesame Seeds, can also use black

Pickled Cucumber

• 2 x Lebanese Cucumbers - halved lengthways and thinly sliced
• 3 Tablespoons Caster Sugar
• 3 Tablespoons White Wine Vinegar

Dressing

• 2 Tablespoons Fish Sauce
• 2 Tablespoons grated Palm Sugar
• 5 Limes - juiced
• 2 cloves of Garlic - finely chopped
• 1 red Birdseye Chilli - finely chopped. Add more or less depending on your personal preference.
• 60 ml Tamarind water (cooled)

**Note: To make tamarind water, combine 60gm of seedless tamarind puree (this can be bought at Coles or Woolies) with 60ml of hot water, stand for 20-30 minutes. Pass liquid through a fine sieve and discard any solids.

This should be a balance of spicy, sour, sweet, salty and bitter.

Step 1

Make the dressing by adding all ingredients into a bowl and whisk until the sugar has dissolved. Set aside.

Step 2

In another bowl, add the prawns and cover with 1/3 of the dressing. Mix well so that they are evenly coated and place in the fridge for 1-2hours.

Step 3

Pickled cucumber: In a small pot, combine the sugar and vinegar with a pinch of salt. Stir over a low heat until the sugar has dissolved. Pour over cucumbers and leave to cool.

Step 4

Cook the soba noodles as per packet instructions (each brand is slightly different), drain, then rinse under running water until cooled slightly.

Step 5

In a large bowl add mint, coriander and Thai basil leaves along with pickled cucumber (drained), spring onion and cooked noodles. Dress with remaining dressing and mix well.

Step 6

Heat your BBQ flat plate or grill to medium and cook the prawns for 2 minutes on each side or until just cooked through.

Step 7

Transfer your noodle salad to a large serving platter and top with prawns. Sprinkle with peanuts and black sesame seeds then serve!

This Thai style dressing can be made in larger batches to keep in the fridge for up to 10 days. It can be used as a dipping sauce or spooned over steamed fish.

For your Wildcatch fish co. Prawns click here.