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A simple Christmas meal!

John Meredith, the owner and head chef at James St Cooking School, knows a thing or two about cooking.  His advice to you this Christmas Day? Keep your meal simple and light with this delicious prawn salad – how quintessentially Queensland!

Ingredients

  • 1kg whole cooked prawns (peeled and de-veined)
  • 100g bean shoots
  • 1 medium carrot, cut in the julienne style
  • 1 green mango, peel and julienne
  • 1/4 continental cucumber, julienne
  • 1 tablespoon picked ginger, julienne
  • 1/2 cup Vietnamese mint
  • 1/2 cup coriander
  • 1/2 cup mint
  • 1 long red chilli, julienne
  • 1/2 packet vermicelli or mung bean thread noodles

Dressing Ingredients:

  • 2 long red chillies, de-seeded & roughly chopped
  • Juice of 2 limes
  • Palm sugar to taste
  • Fish sauce to taste

 

Preparing the noodles:

Using the hottest water from the tap, fill a bowl and immerse the noodles.  Allow to stand until soft.  Remove from the water, rinse, and allow to cool.

Preparing the vegetables:

Julienne and chiffonade the vegetables.  Tear the mint and the coriander leaves – do not use a knife.  Combine all the ingredients, add to platter, and place cooked prawns on top.

Preparing the dressing:

Place chillies in a mortar and pestle, add other ingredients and mix well.

Posted on

December 8, 2014