This simple noodle salad can be served cold,but I prefer it when some elements are cold,others at room temperature and the remainder still warm from cooking.
2 tbsp dried shrimp
1 coriander root (stems and leaves)
2 garlic cloves
1 red bird’s eye chilli
1 tbsp palm sugar,roughly chopped,or 2 tsp white sugar
2 tbsp fish sauce
juice of 1 lemon or 2 limes
100g raw prawn meat,butterflied
40g dried mung bean vermicelli noodles (bean thread or glass noodles)
½ small brown onion,finely sliced
1 stalk celery,peeled and finely sliced
1 cup cherry tomatoes,halved
¼ cup roasted peanuts,crushed
Cover the dried shrimp with about 1 cup of boiling water and stand for 15 minutes,then drain.
Roughly chop the coriander,separating the leaves from the stems and root. Place the stems and root in a mortar with the garlic and chilli and pound to a coarse paste. Add the sugar,fish sauce and lemon or lime juice and mix to create a coarse dressing.
Bring a small saucepan of water to a simmer and add the fresh prawns. Simmer for about 3 minutes,until just cooked through,then remove from the water. Add the dried noodles to the water and simmer for about 5 minutes,until softened,then drain well. Rinse quickly under running water,then drain again. (You can cut the noodles into shorter lengths if you prefer.)
Combine the noodles and prawns in a mixing bowl with the onion,celery and tomato. Add the dressing and toss to combine. Toss the coriander leaves through and transfer to a serving plate. Scatter with the peanuts to serve.
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