½ nest of dried vermicelli rice noodlesSWEET CHILLI KING PRAWN ROCKET SALAD
Sometimes all you want is a hassle-free meal: something that’s light to eat but still punches you on the nose with masses of flavour. Texture combinations also play a massive part in how we taste and enjoy the food we are eating. This salad never fails to deliver on both! Give it a try; it’s become a firm favourite in the Wan household.
½ nest of dried vermicelli rice noodles
16 large raw king prawns (jumbo shrimp), peeled
120ml (½ cup) sweet chilli sauce
1 bag of rocket (arugula) leaves
From the store cupboard
120ml (½ cup) vegetable oil, plus extra for frying
Heat the 120ml (½ cup) vegetable oil in a large wok to 180°C (350°F) over a medium-high heat. Using a pair of scissors, cut the noodle nests into 8cm (3in) strips. Once the oil has reached its temperature, carefully drop in a pinch of noodle strips, they should puff up – FAST! Drain on kitchen paper and repeat until all the noodles are cooked. Turn off the heat and allow the oil to cool.
Carefully cut a slit along the back of each prawn and remove the digestive tracts. Rinse under cold water, drain and set to one side.
Heat 2 tablespoons of oil in a wok over a medium-high heat and once smoking, add the drained king prawns and stir-fry for 2 minutes. Turn your wok down to medium and then add the sweet chilli sauce, continuing to stir-fry for another 2–3 minutes. If the mixture is looking dry, add a splash of water or another couple of tablespoons of the sweet chilli sauce, then turn off the heat.
Place the rocket leaves on to a large serving plate, scatter over the king prawns and the chilli sauce and gently toss through the leaves. Finally, scatter over your cooked crispy noodles and serve.