Spicy pork and prawn salad
Please log in to save or rate.
Time to make:
$6.20 per serve
(at time of publication)
Full ingredients list:
150g squid, cut into small pieces
8 green prawns (about 160g total), shells removed
250g packet vermicelli rice noodles
cooking oil spray
250g lean pork fillet, thinly sliced
2 sticks lemongrass, thinly sliced (see tip)
2 small onions, finely chopped
1 red chilli, deseeded, finely chopped
8 cups mixed salad (we used Chinese cabbage, thinly sliced carrot and cucumber)
1/2 cup mint leaves
2 tablespoons fish sauce
4 tablespoons lime juice
1 tablespoon sugar
Nutritional information (per serve)
Instructions and steps:
Step 1 Place squid and prawns into separate bowls. Just cover seafood in each bowl with boiling water. Set aside for a few minutes. Step 2 Prepare rice noodles according to packet instructions, then drain and set aside.
Step 3 Meanwhile, spray a frying pan with oil and place over medium-high heat. Pan-fry pork for 2–3 minutes, until cooked to your liking. Remove from heat and transfer to a bowl.
Step 4 Remove squid and prawns from water, drain and add to pork. Add lemongrass, onion and chilli to bowl. Toss gently to coat.
Step 5 Arrange salad and mint leaves on serving plates. Top with cooked noodles. In a small bowl, combine fish sauce, lime juice and sugar. Drizzle over salad. Top with pork and shellfish mixture, then serve immediately.
To prepare lemongrass, remove the tough outer layer by flattening the stalk with the flat side of a large knife. Discard the outer layer, then finely slice the stalk.
This recipe is not suitable for those following a low-sodium diet.
About this recipe
First published: October 2011